2 tbsp olive oil
1 small onion, chopped
1 garlic clove, chopped
14 oz / 400 g canned chopped tomatoes
2 tbsp chopped fresh parsley
1 tsp dried oregano
2 bay leaves
2 tbsp tomato paste
1 tsp sugar
salt and pepper
1 Heat the oil in a pan over medium heat, add the onion, and fry for 2-3 minutes or until translucent. Add the garlic and fry for 1 minute.
2 Stir in the tomatoes, parsley, oregano, bay leaves, tomato paste, sugar, and salt and pepper to taste.
3 Bring the sauce to a boil, then simmer, uncovered, for 15-20 minutes or until the sauce has reduced by half. Taste the sauce and adjust the seasoning if necessary.
Discard the bay leaves just before serving.
This sauce keeps well in a screw-top jar in the refrigerator for up to 1 wek.