1/2 c. good olive oil
2 c. finely chopped onion
4 lbs. ripe plum tomatoes, skinned and seeded or use 2 cans (28 oz.) Italian plum tomatoes, with juice drained and reserved
6 oz. (1 can) tomato paste or use 2 cans if using canned tomatoes
2 tbsp. minced fresh basil
1/2 tsp. dried oregano
1 tsp. salt
1 tbsp. freshly ground black pepper
4 c. water or use juice from canned tomatoes with water enough to make 4 c.
5 garlic cloves, peeled and finely minced
1/2 c. finely chopped Italian parsley

Heat olive oil in a large deep pot. Add onions and cook, covered, over low heat until tender and lightly colored, about 25 minutes. Add tomatoes, tomato paste, basil, oregano, salt and pepper. Simmer for 10 minutes, stirring occasionally. Add the water and cook very slowly, uncovered, for 3 hours.

Stir in garlic and parsley and simmer for another 5 minutes. Taste and correct seasoning if necessary. Use immediately, or cool to room temperature before covering. Refrigerate or freeze.

Good in lasagna, eggplant Parmigiana or on plain pasta. You may also add browned and cooked sausages and/or ground beef to this recipe. Makes about 3 quarts.