1/4 c. vegetable oil
2 lg. onions, chopped
2 cloves minced garlic
1 lg. green pepper, chopped
12 c. fresh tomatoes, peeled
3 (6 oz.) cans tomato paste (or more)
3 tbsp. sugar
1 tbsp. salt
3/4 tsp. pepper
3 tbsp. oregano
2-3 bay leaves

Heat oil in large kettle and cook onion, garlic and green pepper until tender. Add remaining ingredients, stir well after each addition. Simmer uncovered for 45-60 minutes. Remove bay leaves. Meatballs may be added now and cook for 30 minutes. This sauce freezes well.

Note: More tomato paste may be added, if desired, for extra thickening.