Italy Revisited by Mary Melfi

Ingredients

• 3 pounds fresh ripe tomatoes (about 10 large tomatoes)
• 1 or 2 tablespoons tomato paste (optional)
• 4 cloves garlic, finely chopped
• 1 onion, chopped
• 2 or 3 tablespoons olive oil
• 3-4 fresh basil leaves
• 1 teaspoon dry basil (optional)
• 1 teaspoon dry oregano (optional)
• 1 teaspoon hot red chillies (optional)
• 1 bay leaf
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon sugar (optional)