I’d probably make it differently, but it might work.
The first thing that jumps out at me is that a can of tomato paste is a huge amount for just two pounds of tomatoes. Apart from making the sauce pretty thick even before it reduces, it’s going to add a huge amount of sweetness… which is then enhanced by a tablespoon of sugar. Tomato sauces are supposed to have sweetness, of course, but in balance with the acidity and the salt.
So offhand, I think this needs less tomato paste and more acidity. It’ll reduce plenty in an hour and a half.
From the box of D.W. from Cedar Falls, Iowa.
1 can (2 lb.) tomatoes
1 c. chopped onion
1/4 c. olive oil
1 garlic clove, crushed
1 can tomato paste
2 springs parsley
1 Tbsp. salt
1 Tbsp. sugar
1 tsp. oregano leaves
1/4 tsp. pepper
1/2 tsp. basil leaves
Run tomatoes through blender. With hot oil saute onion and garlic 4 minutes. Add all the rest. Mix well. Add 1-1/2 c. water. Bring to a boil. Reduce heat for 1-1/2 hour.
Simmer covered. Makes 4-1/2 cups.
[No idea what that word is…] open jars or canned tomatoes. Make small amount.