Classic Tomato Sauce

Yield: 7 cups
1 yellow onion, diced (about 1 1/2 cups)
1/4 cup olive oil
1 sprig fresh oregano (or 1/2 tsp dry)
1 bay leaf (fresh or dry)
2 cloves garlic, peeled and roughly chopped
2 teaspoons salt
2 tablespoons tomato paste
3 1/2 cups chopped tomatoes, chopped

In a large pot cook onions, olive oil, oregano, bay leaf, garlic, and salt over medium heat. Stir constantly until soft and translucent, about 15 minutes. Add tomato paste and continue cooking for five minutes. Add the canned tomatoes and bring to a boil, stirring constantly. Continue cooking for one hour, stirring periodically to keep the sauce from burning.

// Recipe courtesy of Chef Daniel Holzman, The Meatball Shop in New York City