Method

1. Heat oil in a heavy-bottom saucepan.
2. Add the onion, garlic, celery, and bay leaf, and gently sauté, stirring frequently, for 5 minutes.
3. Stir in the tomatoes with the blended tomato paste. Season with pepper to taste and add the oregano.
4. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, for 20-25 minutes, until the tomatoes have completely collapsed.
5. If desired, simmer for an additional 20 minutes to give a thicker sauce.
6. Discard the bay leaf and the oregano.
7. Transfer to a food processor and process until a chunky puree forms.
8. If a smooth sauce is preferred, pass through a fine non metallic strainer.
9. Taste and adjust the seasoning, if necessary.
10. Reheat and use as required.