Makes about 7 cups, takes 15 minutes to prep and about an hour to cook Ingredients * 1/4 cup olive oil * 1 onion, finely chopped * 1 bay leaf * 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried) * 2 cloves garlic, coarsely chopped * 2 tablespoons tomato paste * 2 x 400g tins of whole tomatoes * Salt to taste Method Place your favourite big pot or skillet on the stove and heat oil over a medium heat. Add onion, bay leaf, oregano, garlic and some salt and stir regularly until the onion is translucent. Add the tomato paste, stir and cook for another 5 minutes. Pour in the tinned tomatoes and chop them into pieces using your kitchen scissors. Let it come to the boil then simmer for an hour, stirring every now and then to stop it from sticking. The sauce is done when the tomatoes have turned glossy and jam like, and you can’t resist taking a big spoonful to your mouth.