- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 to 3 cloves garlic, minced
- 28 ounces diced tomatoes (8-10 small or 4-6 large)
- 2 ounces tomato paste
- 1 bay leaf
- pink Hymalayan salt
- fresh cracked pepper
- garlic powder
- onion powder
Sauté onions in olive oil for 5 to 7 minutes. Stir in the garlic and sauté until fragrant, about 30 seconds.
Add the tomatoes and their juices to the pan. Crush with potato masher.
Add the bay leaf and herbs.
Bring the sauce to a rapid simmer, then a gentle simmer for about 20 minutes.
Remove the bay leaf and any herb stems. Serve the sauce immediately over pasta with a sprinkle of parmesan cheese.