2 14.5 oz. cans stewed Italian-style tomatoes
1 6 oz. can tomato paste
4 Tbsp. fresh Italian parsley, chopped
1 clove garlic, minced
1 tsp. dried oregano
1 tsp. salt
1/4 tsp. pepper
6 Tbsp. olive oil
1 small onion, diced fine
1 bay leaf
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, sal and pepper. Blend until smooth. In a large skillet over medium heat saute the onion in the olive oil for 2 minutes. Add the blended tomato sauce and bay leaf. Simmer for 30 minutes, stirring occasionally. Remove bay leaf.
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