This Greek-style tomato sauce is spiced with cinnamon, bay leaf, and oregano, and is adapted from Zaytina by José André, and is used in many dishes at his restaurant.  (I have used it in Mushroom Saganaki .)

¾ cup olive oil, divided

½ medium yellow onion, thinly sliced

2 cloves garlic, chopped

1 cinnamon stick

1 bay leaf

1-1/2 lbs. Roma tomatoes, chopped

1 cup canned diced tomatoes

1 tsp. kosher salt

½ tsp. freshly ground black pepper

½ tsp. dried oregano (Greek if available)

Heat ¼ cup of olive oil in a large saucepan over medium heat.  Add the onion and garlic and cook until lightly golden, about 12 minutes.  Add the cinnamon stick and bay leaf and cook until fragrant, about another minute.  Add the tomatoes, salt, pepper and oregano.  Bring to a boil and reduce to a simmer.  Cook for about 20 minutes, stirring occasionally, until it has slightly thickened.  Remove from the heat, and remove the cinnamon stick and bay leaf from the sauce.  Blend into a smooth sauce with an immersion blender while slowly pouring in the remaining ½ cup of olive oil.  Use within the week or freeze in one up increments for future recipes.