1 1/2 c. chopped onion
3 cloves garlic, crushed
4 tbsp. olive oil
4 (16 oz.) cans Progresso peeled tomatoes with basil
4 lbs. fresh, ripe plum tomatoes
2 (6 oz.) cans tomato paste
1/2 c. red wine vinegar
1/4 c. sugar
1 tsp. dry mustard
2 tsp. basil
2 tsp. oregano
2 tsp. garlic salt
1 tsp. crushed red pepper
1 tsp. pepper
2-3 c. water

To prepare fresh tomatoes: Place tomatoes in pan of boiling water for a few minutes until the skins split. Drain, cool, and remove skins. They will peel easily. To seed, cut off bottoms and squeeze them. Use a knife to pull out remaining seeds and chop coarsely.

In a large Dutch oven, saute onion and garlic in olive oil for 2-3 minutes. Drain and coarsely chop canned tomatoes, removing seeds the same way you did for the fresh tomatoes. Add all tomatoes (canned and fresh) to onions and garlic.

Add all remaining ingredients plus 2 cups water. Simmer on low heat for 1 1/2 to 2 hours, stirring occasionally. Add water if necessary and more seasonings to taste. The mixture should be thick and most of the water absorbed. Serve over any kind of pasta. Yield: 8-10 servings.