This tomato sauce is rich with a unique flavor. The sauce simmers for about an hour, during which time I made Meatballs ^[1] and boiled spaghetti.

Servings: 8

Fresh
   1 medium onion
   3 cloves garlic
   3 Tbsp. minced fresh parsley
   3 Tbsp. grated Parmesan cheese, optional

Pantry
   2 Tbsp. olive oil
   2 cans (28 oz. each) whole, peeled plum tomatoes
   2 cans (6 oz. each) tomato paste
   1-1/2 cups water
   2 tsp. dried oregano
   1 Tbsp. granulated sugar
   1 tsp. salt

Prepare onion and garlic
Finely chop the onion and garlic and set aside. Heat oil in a large stock pot over medium heat. Add onion and garlic and saute for 3 to 4 minutes.

Crush tomatoes
Empty tomato cans, juice included, into a large mixing bowl. Crush tomatoes with hands. Add tomatoes to the onions and garlic in the stock pot.

Add spices
Add tomato paste, water, parsley, oregano, sugar, and salt.

Simmer
Bring sauce to a boil, then reduce heat to a simmer. Cover partially to allow steam to escape. Simmer for approximately 1 hour.

Serve
Use sauce in a variety of recipes, including pasta and Meatballs ^[1], sprinkle with Parmesan cheese if desired. Sauce will keep in the refrigerator for several days and can be frozen for future use.