for about 5 minutes until soft and golden. add the chili flakes and sizzle for about 30 seconds. add the tomato paste and cook for 1 minute.
2. while the onions are cooking empty the tomatoes into a large bowl and squeeze them with your hands to break them up. into each can add ½ cup of water and swish it around to loosen anything clinging to the sides and scrap into the bowl.
3. add the tomatoes and bay leaf to the pot and bring to a boil. lower the heat and simmer for 30 – 45 minutes. the goal is to not get this sauce extremely thick. you want to 