INGREDIENTS
•
6 tablespoons extra-virgin olive oil
•
1 large yellow onion, finely chopped
•
9 garlic cloves, crushed
•
6 sprigs marjoram, plus more for garnish
•
7 pounds ripe orange or red tomatoes (about 14), coarsely chopped
•
1 teaspoon sugar
•
Coarse salt and freshly ground pepper