Ingredients
1/2 cup olive oil
2 medium onions, halved and thinly sliced
6 cloves garlic, chopped
3 bay leaves
1/2 cup chopped fresh flat-leaf parsley leaves
1/4 cup chopped fresh basil leaves
1 (28-ounce) can peeled tomatoes with juice, crushed by hand
1 (28-ounce) can tomato puree
1 tablespoon clam base without MSG (optional)
1 tablespoon brown sugar
1 tablespoon celery salt
Dash of Worcestershire sauce
Dash of ground cinnamon
Kosher salt and freshly ground black pepper
Red pepper flakes
Preparation
Step 1
Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté until soft, about 5 minutes. Add the garlic, bay leaves, parsley, and basil, and cook for 1 minute; do not brown.
Step 2
Stir in the crushed tomatoes, tomato puree, 3 1/2 cups water, the clam base (if using), brown sugar, celery salt, Worcestershire, and cinnamon. Season with salt, black pepper, and red pepper flakes to taste. Bring to a boil. Reduce the heat to medium-low, and simmer, stirring occasionally, until thickened, 1 1/4 hours. Remove the bay leaves before serving.
