1/3 cup olive oil
1 cup onions, finely chopped
2 garlic cloves, minced
2 bay leaves
6 tomatoes, chopped ( should yield about 6 cups)
salt ( to taste)
pepper ( to taste)
4 sprigs fresh thyme ( or 1/4 tsp dried)
2 tablespoons fresh marjoram ( or 2 tsp dried)
2 tablespoons tomato paste
Heat the oil in a heavy pot. Add the onions and saute for about 10 minutes, until they are translucent.
Add in the garlic and bay leaves, let that saute about 5 minutes more. Add in the tomates, salt, pepper and herbs - simmer for 20 minutes.
When the tomatoes have cooked down, add in the tomato paste and simmer for another 10 minutes. Adjust seasoning to your liking.
Remove the bay leaves and your sauce is ready!
You can easily freeze this sauce, when making larger quantities, for up to 3 months in an airtight container. In the fridge 3 days maximum.
This sauce is versatile and has many uses, apart from pasta, you can use it as a lasagna sauce or on polenta rounds as a vegetarian dish, fish and many other Italian dishes that require tomato sauce.