Octapodi Kokkinisto (Greek Octopus in Tomato Sauce)

Place the octopus pieces into a large saucepan. Cover and cook over medium-high heat until the octopus has released its juices 10 to 15 minutes. Uncover and continue simmering until the liquid has reduced to 3 to 4 tablespoons 20 to 25 minutes.

Drizzle the octopus with olive oil then stir in the onions and bay leaves. Cook and stir until the onions have softened about 10 minutes. Add the tomatoes salt and pepper. Reduce heat to medium-low cover and simmer until the octopus is tender and the sauce has thickened about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.