Ingredients

1 Tbsp. olive oil

1 small onion, grated

one bay leaf

one whole dried chile pepper

one can (28 oz.) plum tomatoes

a couple cloves of garlic, peeled and bruised

1 tsp. dried basil

1 tsp. dried oregano

1/2 tsp. herbs de provence

1/2 tsp. salt

Ground black pepper to taste

Preparation

  1. Heat olive oil in a sauce pan. Add bay leaf and chile pepper and saute until sizzling. Add onions, turn down the heat and saute until translucent.
  2. Empty the tomatoes into a large strainer set over a bowl. Squish the tomatoes with your hands until no large pieces remain.
  3. Empty the tomato solids into the sauce pan, then add tomato water from the bowl until it’s the consistency you want. (1/3 to 1/2 cup - the finished product should be pretty thick. The amount of tomato water that you add should be make the mixture a bit thinner than you want the finished sauce to be to allow for some to cook off.) Stir in everything else but the pepper.
  4. Bring to a simmer and cook for about 20 minutes. Remove from heat. Remove bay leaf, chile pepper and garlic chunks.
  5. Add pepper to taste, then cool.