Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sauté the onion and garlic in the olive oil until brown, stirring often. add the tomatoes, tomato paste, water, bay leaf, salt and pepper. simmer uncovered, stirring occasionally, about two hours. add more water as necessary. add the oregano and continue cooking about fifteen minutes. remove the bay leaf. the sauce should be thick. serve over cooked spaghetti or use as an ingredient in such dishes as eggplant parmigiana, meat loaf, soups and stews. •variations: meat tomato sauce. brown one pound chopped beef in the fat before adding the onions and garlic. tomato and wine sauce: substitute one cup dry red wine for one of the cans of tomato paste.

Target recipe: heat some olive oil (one or two tbs) on medium-low heat. add finely chopped onions until soft but not golden. then add one can of tomatoes (peeled), or 4 or 5 peeled fresh tomatoes, diced. season with salt, pepper, and herbs (basil, oregano, thyme -- you can use italian seasoning). add one teaspoonful of sugar (to take off the acidity of tomatoes) and add one or two cloves of garlic, finely chopped. let it simmer for 5 to 10 minutes, covered, then blend it thoroughly (you can do that in the saucepan with the appropriate blender), and let it simmer for at least 30 more minutes.