A bow to chef John.
28 oz can of plum tomatoes
6 cloves garlic
1 small yellow onion
0.5 tsp paprika
3 sprigs fresh oregano
0.25 cup extra virgin olive oil
1-2 cup water
Remove the leaves from the oregano and dispose of the stems. Peel and crush the garlic cloves a little. Slice the yellow onion.
To a glass baking dish add the olive oil, then the tomatoes along with their sauce. Cut the tomatoes into thirds. Add the paprika, onion slices and garlic cloves. Mix a little then sprinkle the oregano leaves on top.
Bake in a 425F oven for one hour. Mix up a little and bake a further 15 minutes.
Allow to cool, mash in a sauce pan or food processor. Add the water, some extra chopped oregano, salt, black pepper and sugar to taste. Bring to a boil and simmer for a few minutes. Serve!