1. Mince the shallots.
2. Heat the olive oil in a medium pot over medium-low heat. Add the shallots and saute about 3 minutes, or until they begin to soften.
3. Mince the parsley.
4. Add the tomatoes (and juice) to a blender or food processor and blend until smooth. For a chunky sauce, crush the tomatoes with your hand or coarsely chop them with a knife.
5. Transfer the tomatoes to the pot along with the parsley, garlic, oregano, and salt. Bring to a boil, then reduce the heat to low. Simmer, stirring occasionally, for about 20 to 30 minutes.
All pasta varieties
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