1/3 c. olive oil
2 c. finely chopped onions
2 tbsp. finely chopped garlic
8 c. peeled, seeded, coarsely chopped fresh tomatoes
2 (6 oz.) cans tomato paste
2 tbsp. dried oregano, crumbled
2 tbsp. finely cut fresh basil or 2 tsp. dried basil, crumbled
1 bay leaf
2 tbsp. sugar
1 tbsp. salt
1/2 tsp. freshly ground pepper

Heat the oil in a large stainless or enameled saucepan (about 6 quart size). Add onions and cook over medium heat, stirring frequently for 7 or 8 minutes. Add garlic and cook another minute. Stir in tomatoes, tomato paste, oregano, basil, bay leaf, sugar, salt and pepper. Bring to a boil and simmer, uncovered, about 1 hour or until thick. When finished the sauce should be thick and fairly smooth. Remove the bay leaf. Taste; season with salt and pepper to taste. To make sauce more smooth, you may press it through a food mill or process it in a blender or food processor. 6 pints.