Total Calories: 100
Yield: 2 cups
1. Drop the tomatoes into a kettle of boiling water for about 3 seconds, then remove with a slotted spoon. When they are warm enough to handle, peel off the skin and cut away the core. Set aside.
2. Heat the oil in a large heavy kettle over medium-low heat. Add the onion and saute 3 to 4 minutes or until translucent. Add the garlic and bay leaves, and continue to saute another 5 minutes.
3. Coarsely chop the tomatoes with a sharp knife and add them to the kettle. Increase the heat and bring the mixture to a boil. Reduce the heat to low and simmer the sauce, stirring often, for at least an hour or until it has reduced by about half. Add the basil and salt, and simmer a few minutes more.
4. Use immediately or refrigerate in a covered container up to three days.
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