prep: 15 minutes
cook: under 40 minutes
cool: none
1 tablespoon olive oil
⅓ cup diced red onion (about ½ small)
2 garlic cloves, minced
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
One 28-ounce can crushed tomatoes
One 6-ounce can tomato paste
3 bay leaves
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent and browning, 8 to 10 minutes.
2. Add the garlic, salt, and pepper and cook for 1 minute, stirring occasionally. Add the tomatoes, tomato paste, and 2 cups water. Stir well to combine. Stir in the bay leaves, basil, parsley, and oregano. Reduce the heat to low and simmer, stirring occasionally, until thick, 20 to 30 minutes.
3. Remove and discard the bay leaves. Season the sauce with salt and pepper to taste.
4. Serve immediately, or let cool and store in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
Makes about 5 cups