½cup extra virgin olive oil
10 cloves garlic, thinly sliced
2 cups onions
1 can (28 ounces) San Marzano tomatoes
1 can (28 ounces) tomato purée
2 teaspoons sugar
1 tablespoon salt
4 bay leaves
Heat olive oil in a large pot; add garlic and onions and cook, stirring frequently, until soft. You do not want them to get brown. Add tomatoes and tomato purée to the pot. Clean out the cans with a half of can of water from each. Add sugar, salt, and bay leaves.
Cook for about 1½ hours; stir the sauce often or it will burn on the bottom.
Season to taste and remove bay leaf before serving.
Makes enough for 2-plus pounds of pasta.