1/3 c. olive oil
 2 c. finely chopped onions
 8 c. peeled, seeded, coarsely chopped tomatoes (put through blender, if
desired)
 2 (6 oz.) cans tomato paste
 2 tbsp. oregano, crumbled
 2 tsp. basil, crumbled
 1 bay leaf
 2 tbsp. sugar
 1 tbsp. salt
 1/2 tsp. pepper
 2 tbsp. finely chopped garlic
 
 Heat oil in large stainless steel pan, 6 to 8 quarts.  Add onions
 and cook over medium heat for 6 to 8 minutes until transparent.  Add
 garlic and cook another minute.  Stir in tomatoes, paste, oregano,
 basil, bay leaf, salt, pepper and bring to a boil.  Then simmer,
 uncovered for an hour or until thick.  Stir occasionally.  When
 finished the sauce should be thin and fairly smooth.  Remove bay
 leaf.  Taste and season.  May be canned or frozen.  5 to 6 pints.

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