3/4 c. chopped onion
1 clove garlic, minced
3 tbsp. salad oil
2 (1 lb.) cans tomatoes, cut up (4 c.)
2 (6 oz.) cans tomato paste
2 c. water
1 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. dried oregano, crushed
1 bay leaf

Cook onion and garlic in oil until tender, but not brown. Stir in the other ingredients one at a time while skillet is on medium to low heat. Simmer uncovered for 30 minutes.