Cioppino Sauce

• 1/2 cup olive oil
• 2 medium onions, halved and thinly sliced
• 6 cloves garlic, chopped
• 3 bay leaves
• 1/2 cup chopped fresh flat-leaf parsley leaves
• 1/4 cup chopped fresh basil leaves
• 1 (28-ounce) can peeled tomatoes with juice, crushed by hand
• 1 (28-ounce) can tomato puree
• 1 tablespoon clam base without MSG (optional)
• 1 tablespoon brown sugar
• 1 tablespoon celery salt
• Dash of Worcestershire sauce
• Dash of ground cinnamon
• Kosher salt and freshly ground black pepper
• Red pepper flakes

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onions and saute until soft, about 5 minutes.
3. Add the garlic, bay leaves, parsley, and basil, and cook for 1 minute; do not brown.
4. Stir in the crushed tomatoes, tomato puree, 3 1/2 cups water, the clam base (if using), brown sugar, celery salt, Worcestershire, and cinnamon.
5. Season with salt, black pepper, and red pepper flakes to taste.
6. Bring to a boil.
7. Reduce the heat to medium-low, and simmer, stirring occasionally, until thickened, 1 1/4 hours.
8. Remove the bay leaves before serving.

olive oil, onions, garlic, bay leaves, parsley, fresh basil, tomatoes, tomato puree, clam base, brown sugar, celery salt, worcestershire sauce, ground cinnamon, kosher salt, red pepper

Taken from www.epicurious.com/recipes/food/views/cioppino-sauce-375935 (may not work)