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From the New York Times Cookbook by Craig Claibourne. I usually add about 1/2 to 3/4 tsp each of dried oregano and dried basil
- 2 cups chopped onions
- 3 garlic cloves, chopped
- 3 tablespoons olive oil
- 3 1⁄2 cups canned tomatoes, undrained (I just use one large can whole tomatoes and crush them with a potato masher)
- 12 ounces tomato paste
- 2 cups water or 2 cups meat broth, approximately
- 1 bay leaf
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- Sauté the onion and garlic in the olive oil until brown, stirring often. Add the tomatoes, tomato paste, water, bay leaf, salt and pepper. Simmer uncovered, stirring occasionally, about two hours. Add more water as necessary.
- Add the oregano and continue cooking about fifteen minutes. Remove the bay leaf. The sauce should be thick. Serve over cooked spaghetti or use as an ingredient in such dishes as eggplant parmigiana, meat loaf, soups and stews.
- •Variations: Meat Tomato Sauce. Brown one pound chopped beef in the fat before adding the onions and garlic.
- Tomato and Wine Sauce: Substitute one cup dry red wine for one of the cans of tomato paste.