To prepare your mise en place, finely dice the onions and émincé the garlic. Deseed the tomatoes by pushing them through a food mill or passatutto. Measure out the tomato paste and olive oil and set aside.
To make the sauce even thicker, drain the liquid from the whole tomatoes and pass only the whole tomatoes through the food mill or passatutto. Use the drained liquid in another dish.
- 1/2 medium onion (1 cup)
- 4 large cloves of garlic
- 4 - 28 oz (796 ml) cans whole tomatoes
- 1 - 5.5 oz (162 ml) can tomato paste
- 1/4 cup extra-virgin olive oil