2 (28 oz.) cans Hunt's California tomatoes
2 (28 oz.) cans Hunt's tomato sauce
1 (6 oz.) can Hunt's tomato paste
1/2 med. green bell pepper
1 med. onion
3-4 cloves garlic
1-2 tbsp. dried parsley flakes (1/3 to 1/2 c. fresh)
1-2 tsp. dried basil
1 tsp. oregano
1 tbsp. Worcestershire sauce
1 tbsp. sugar
1 tbsp. vinegar
1/2 tsp. seasoned salt (optional)
2 whole bay leaves
1/3 c. olive oil

Heat oil in large pot on medium heat before adding liquid. In blender, pour 2 cups tomato sauce and add quartered onion, garlic, bell pepper; pulse until almost smooth. Add parsley if using fresh and pulse 2-4 times more. Pour in warm oil. Add remaining tomato sauce and paste, plus about 1/2 cup water.

Pulse each can of tomatoes in blender (don't over do it), add to sauce. Add basil, oregano, Worcestershire, sugar and vinegar. OPTIONAL: Crushed red pepper, cajun seasonings, and cayenne pepper.

Start over medium heat, when it reaches boiling, lower heat a little and partially cover pot with lid. Cook 20-30 minutes. Cover and simmer 2 hours, stir every 1/2 hour of cooking, adding a small amount of water as it thickens, if needed. Last half hour of cooking, add 1/3 to 1/2 cup Parmesan or Romano cheese. This makes enough for 2 generous meals. Freeze for later.