2 (28 oz. ea.) cans whole peeled tomatoes
2 (28 oz. ea.) cans crushed tomatoes
1/4 cup olive oil
1 large yellow onion, peeled and sliced
3-6 cloves garlic, chopped (to taste)
1 tsp. dry oregano
1 tsp. dry basil
1 tbsp. dry rosemary
1 bay leaf
3 tbsp. parsley
salt and pepper, to taste

In a large pot, heat olive oil. Add onion when oil is hot. Cook onion until it softens a bit, then add garlic.

When garlic is browned (lightly) add crushed tomatoes. Stir. Add peeled tomatoes, crushing them as best as possible by hand as you put them into the pot (messy, but fun). Put liquid from peeled tomatoes in as well. Add all other ingredients (spices).

Simmer on medium-low heat for at least 1 hour, preferably 2 to 3 hours.

Any meat you wish can be added to this dish, from hamburger meat to chicken to Italian sausage.

Note: If a meat is going to be used, precook meat until nearly done, then add at same time as spices.

Serves 8 and you will have leftovers.

Submitted by: TC