Makes 4 cups
¼ cup extra virgin olive oil
1 large onion, chopped
4-6 large garlic cloves, chopped
1 can (28 oz.) tomatoes with juice or fresh tomatoes
1 teaspoon dried oregano or 1 tablespoon fresh oregano
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon cinnamon
¼ teaspoon ground cloves
1 bay leaf

In a food processor puree the tomatoes with the juices. In a large deep pot or skillet add the olive oil and heat over medium heat. Add the onion and garlic and cook until soft. Add the tomatoes, oregano, salt, pepper, cinnamon, cloves and bay leaf. Simmer until the sauce thickens about 20-25 minutes. Remove bay leaf and serve.