Tomato-and-Herb Sauce

4 large shallots, finely chopped
1 tablespoon olive oil
1 (35-ounce) can peeled whole plum tomatoes
1 (6-ounce) can tomato paste
1 tablespoon Worcestershire sauce
1/2 cup fresh basil
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground pepper
1 bay leaf
2 teaspoons sugar (optional)

Sauté shallots in hot oil in a Dutch oven over medium-high heat 3 minutes or until tender. Add tomatoes, and crush with back of a wooden spoon; bring to a boil. Stir in tomato paste, next 6 ingredients, and, if desired, sugar. Reduce heat; simmer 15 minutes. Discard bay leaf. Serve over pasta.

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