• 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
• a pinch of sugar
• Sea salt and freshly ground pepper

In a large stockpot, heat the oil over medium-low heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent and very tender, about 15 minutes. Stir in marjoram, tomatoes, and sugar; season with salt and pepper.

Raise heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer until liquid is reduced by one-quarter and has thickened slightly, 15 to 20 minutes. Remove from heat and remove marjoram sprigs. Let soup cool 10 minutes.

Pass soup through a food mill, season with salt and pepper. Serve garnished with marjoram sprigs.