Classic American-style tomato Sauce

From Food&Wine Pasta cook book

Thick, robust and fragrant with thyme, oregano and bay, this sauce is de rigueur with spaghetti and meatballs and is also good on its own over spaghetti or in lasagne.

Makes about 2-1/2  cups

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

2-1/2 cups canned crushed tomatoes

¾ cup water

1 tablespoon tomato paste

1-1/2 teaspoons sugar

¼ teaspoon dryed thyme

½ teaspoon dried oregano

1 bay leaf

1-1/4 teaspoons salt

1/8 teaspoon fresh-ground black pepper

(I usually make a version of this recipe substituting red wine for the water and sugar in the ingredients. I also go lighter on the salt and heavier on the olive oil.)

1. In a medium saucepan, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes
2. Add the tomatoes, water, tomato paste, sugar, thyme, oregano, bay leaf and salt. Bring to a boil. Reduce the heat and simmer, partially covered, until thickened, for about 1 hour. Add the pepper