All-Purpose Tomato Sauce

I love cooking but often don't have much time so the recipes I select or adapt are fairly quick and easy. We eat mostly vegetarian and are always looking for new ways to use the veggies that grow in our garden or show up in our CSA bin. My kids mostly eat "deconstructed" versions of our food (I keep some key components out for their more plain meal).

www.washingtonpost.com/news/voraciously/paloma/voraciousl...

One 14.5-ounce can whole, peeled tomatoes, with juices

⅓ cup extra-virgin olive oil

1 large yellow onion, cut into small dice (about 1½ cups)

5 cloves garlic, coarsely chopped

1 tablespoon tomato paste

3 pounds fresh roma or vine-ripened tomatoes, seeded and diced (see TIP)

2 tablespoons chopped fresh oregano (from about 10 stems)

1 tablespoon chopped fresh thyme (from about 15 stems)

½ teaspoon salt, plus more as needed

½ teaspoon freshly ground black pepper, plus more as needed

1 bay leaf

Directions at washingtonpost.com

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