An easy and versatile delicious tomato sauce that can be frozen, so better cook in batches. One batch is enough for 2 dinners for 4 people of a pasta dish with a tomato base or meatballs. Serves approximately 8.
Place the olive oil in a medium to large pan in medium heat. Finely chop the echallion shallots and the garlic, and add to the olive oil together with the bay leaves. Let it soften for 5-10 minutes.
After that time, add the Port wine and the dried oregano. Leave it to simmer for 5 minutes.
Add the chopped tomatoes and the Worcestershire sauce and season well with salt.
Fill the tins of chopped tomatoes with the water and add to the mix. Let it simmer gently for 15 minutes (do not cover).
Add the cinnamon and the tabasco and mix well. Let it simmer gently for another 25 minutes. If the sauce is getting too thick, add water as desired. Add black pepper at the end and adjust the seasoning if needed.