Marinara Sauce

makes 4 to 6 servings

1 tablespoon olive oil

1 small white onion, finely diced

2 to 3 cloves garlic, minced (about 1 heaping tablespoon)

1 (28-ounce) can whole peeled tomatoes (preferably San Marzano), drained and juices reserved

1 bay leaf

sprig of fresh thyme

spring of fresh oregano

1/4 teaspoon salt

freshly cracked black pepper, to taste

1. Heat the olive oil in a large stock pot over medium-high heat. Add the onions and cook until softened and translucent, 5-7 minutes. Stir in the garlic and saute until fragrant, about 30 seconds.

2. Add in the whole peeled tomatoes, lightly crushing them with your hands as you add them to the pot. Stir in the bay leaf, fresh thyme, fresh oregano, and salt.

3. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until thickened.

4. Remove the bay leaf and any stems from the sauce. Season with salt and pepper to taste. Toss the sauce with pasta and serve.

5. Any leftover sauce can be refrigerated for up to two weeks.