Yield: approximately 1 1/2 cups sauce
5 tablespoons olive oil, divided
1 cup diced onion
3 cloves garlic, diced
1 (28) ounce can of peeled plum Italian tomatoes, crushed
¼ cup dried parsley
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon basil, dried
1 Bay leaf
Using a large serving fork or your hands, break up and crush plum tomatoes. Do not puree in a food processor.
In a medium sized Dutch oven or a deep oven proof skillet, heat 3 tablespoons of olive oil over medium heat and add the diced onion. Cook onions until softened, approximately 4 minutes, add garlic and cook for another 1 – 2 minutes, not allowing garlic to brown. Add prepared tomatoes, parsley, salt, pepper, basil and Bay leaf and once sauce begins to bubble, lower to simmer for approximately 5 – 8 minutes. As sauce cooks down, add ½ cup water.