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1
Open the can of tomatoes and pour off the juice into a bowl.
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2
Use the lid to press against the tomatoes to extract as much juice as possible.
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3
Then use your hand to squeeze the tomatoes to a pulp.
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4
Reserve the juice and pulp separately and set the empty can aside.
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5
Heat the olive oil in a heavy saucepan over medium high heat until hot.
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6
If using the jalapeno, tilt the pan to collect the oil in a little pool against the side and drop the jalapeno into the oil.
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7
Cook until lightly brown, about 2 minutes.
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8
Remove the jalapeno and reserve.
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9
Add the onion to the pan and cook, stirring occasionally, until soft, about 2 minutes.
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10
Add the garlic and cook briefly until light gold.
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11
Add the tomato juice and bring to a boil.
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12
Simmer rapidly for several minutes.
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13
Add the crushed tomato pulp.
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14
Then rinse the remaining pulp out of the can by filling it halfway with water and add that to the pan.
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15
Add the bay leaf, jalapeno, if using, and salt and pepper, to taste, and return to a boil.
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16
Add the sun-dried tomatoes and stir.
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17
Lower the heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange red, about 30 minutes.
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18
Add the oregano halfway through the cooking.
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19
Discard the bay leaf.
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20
Peel, seed and mash the jalapeno with a spoonful of the sauce and add back to sauce.
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21
Variation for quick tomato sauce: substitute 2 pounds vine ripened tomatoes for the canned tomatoes.
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22
Peel the tomatoes, cut in 1/2 crosswise, and squeeze out the juice and seeds over a sieve suspended over a bowl.
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23
Chop the tomatoes.
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24
Proceed as directed, omitting the dried tomatoes and using jalapeno, if desired.
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25
The recipe may be increased proportionately.
