Angelo's Marinara Sauce

1 28-ounce can whole peeled tomatoes
3 T extra virgin olive oil
1 clove garlic, finely chopped
1 bay leaf
1/2 small onion, finely chopped
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 T flat-leaf parsley, finely chopped
kosher salt and freshly ground black pepper, to taste

Put tomatoes and their liquid into the bowl of a food processor and pulse until coarsely chopped. Set aside.

Heat oil in a 4-qt. saucepan over medium heat. Add the garlic, bay leaf, and onions and cook, stirring occasionally, until the onions are translucent, about 10 minutes.

Add the chopped tomatoes along with the oregano and thyme. Cook, stirring occasionally, until the sauce thickens slightly and its flavors come together, about 20 minutes. Stir in parsley and season with salt and pepper.

The sauce will keep in the refrigerator for up to 8 days.

Makes about 3 cups