The Anchorage Shrimp Creole

Source: The Anchorage - Beaufort, South Carolina

Tomato Sauce
1 large onion, chopped
3 tablespoons olive oil
3 garlic cloves, minced
2 1/2 (14 to 16 ounce) cans whole tomatoes, including juice
1 (6 ounce) can tomato paste
1 cup dry red wine
1 tablespoon granulated sugar
1 teaspoon dried hot red pepper flakes, or to taste
2 teaspoon dried oregano, crumbled
1 bay leaf

In a large heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add remaining sauce ingredients and salt and pepper to taste and simmer sauce, stirring occasionally, 45 minutes, or until thickened. Discard bay leaf and in a food processor pur