Add the oil to the pot and heat over medium heat. Add the onion and sauté, stirring frequently with a spoon until tender, about 7 minutes. Add the garlic and oregano and cook for 1 additional minute. Add the tomatoes, tomato paste and bay leaf. Break the tomatoes down using the back of a wooden spoon. Bring to a boil then reduce heat to low and simmer for 30-40 minutes to thicken the sauce. Stir occasionally using a wooden spoon to crush the tomatoes against the side of the pot. Before serving, remove bay leaf and season with salt and pepper to taste. Serve over pasta and garnish with fresh basil and Parmesan cheese.
*This sauce will keep well covered in the refrigerator for up to 4 days. It can be stored in a freezer in an airtight container for up to 6 months.
Chef Note: For the best tomato sauce, we recommend using San Marzano canned tomatoes. These extraordinary tasting tomatoes are grown in the volcanic ash soil in the Campania region in the shadow of Mount Vesuvius.
Add the oil to the pot and heat over medium heat. Add the onion and sauté, stirring frequently with a spoon until tender, about 7 minutes. Add the garlic and oregano and cook for 1 additional minute. Add the tomatoes, tomato paste and bay leaf. Break the tomatoes down using the back of a wooden spoon. Bring to a boil then reduce heat to low and simmer for 30-40 minutes to thicken the sauce. Stir occasionally using a wooden spoon to crush the tomatoes against the side of the pot. Before serving, remove bay leaf and season with salt and pepper to taste. Serve over pasta and garnish with fresh basil and Parmesan cheese.
*This sauce will keep well covered in the refrigerator for up to 4 days. It can be stored in a freezer in an airtight container for up to 6 months.
Chef Note: For the best tomato sauce, we recommend using San Marzano canned tomatoes. These extraordinary tasting tomatoes are grown in the volcanic ash soil in the Campania region in the shadow of Mount Vesuvius.
