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My Mother's Tomato Sauce

Ingredients:

Makes about 3-1/2 cups

1 can (28 oz.) whole tomatoes
3 Tbs. extra-virgin olive oil
1/2-cup finely chopped onion
1 Tbs. minced garlic
1 bay leaf
Gray salt
freshly ground pepper
1 Tbs. finely chopped fresh oregano

Directions:

1. Open the can of tomatoes and pour the juice into a bowl.
   
2. Use the lid to press against the tomatoes to extract as much juice as possible.
   
3. Put the tomatoes in a separate bowl, then use your hand to squeeze the tomatoes to a pulp. Reserve the juice and pulp separately.
   
4. Fill the empty can half full with water and set aside.
5. Heat the olive oil in a heavy saucepan over moderately high heat.
   
6. Add the onion and cook, stirring occasionally, until soft (about 2 minutes).
   
7. Add the garlic and cook until golden.
   
8. Add the tomato juice and bring to a boil.
   
9. Simmer rapidly until the juice thickens, then add the crushed tomato pulp, the half can of water, the bay leaf and the salt and pepper to taste.
   
10. Reduce the heat and simmer for 20 minutes, stirring occasionally to prevent scorching, until the mixture thickens and reduces to about 3-1/2 cups.
    
11. Add the oregano and continue to cook 10-25 minutes. Discard the bay leaf.