Growing up, my family had a tradition that whoever got the bay leaf had to do the dishes.

Ingredients

　　Extra-virgin olive oil

　　1 onion, diced

　　2 garlic cloves, minced

　　2 (28-ounce) cans whole plum tomatoes

　　5 fresh basil leaves, cut in fine ribbons

　　2 tablespoons chopped fresh flat-leaf parsley

　　2 bay leaves

　　Pinch of red pepper flakes

　　1/2 teaspoon sugar

　　Sea salt and freshly ground black pepper

　　In a large pot over medium heat, heat a 3-count drizzle of oil until hot. Add the onion and garlic and sauté for 5 minutes, or until the onions begin to appear translucent. Hand-crush the tomatoes and add them, along with their liquid, to the pot. Toss in the herbs, red pepper flakes, and sugar; season with salt and pepper. Lower the heat and simmer for 45 minutes, uncovered. Stir occasionally.

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter