2 onions, chopped
2 (29 oz.) cans peeled tomatoes
2 (29 oz.) can tomato puree
3 tbsp. basil
4 tbsp. oregano
5 tbsp. sugar
1 c. fresh parsley, chopped
6 cloves garlic, pressed or chopped
4 bay leaves
2 c. green pepper, chopped
Dash of red pepper
Salt & pepper to taste

Saute onion, green pepper and garlic until tender. Add to crock pot. Break up tomatoes and add rest of ingredients to crock pot and simmer 8-10 hours. This makes about 3 1/2 quarts and freezes well.