2 lg. (28 oz.) cans tomatoes
1 lg. (12 oz.) cans tomato paste
2 (12 oz.) cans water
2 tbsp. minced onion
1 tsp. garlic
1 scant tsp. salt
1 tbsp. oregano
2 bay leaves
3 tbsp. parsley
1 scant tsp. basil

Fresh onion and garlic may be substituted to own taste.

Coarsely chop canned tomatoes. Place in large pan and add remaining ingredients; mix. Cook on low heat until thickened, approximately 2 hours. Stir frequently. Remove bay leaves before serving sauce. May be used on spaghetti, other Italian dishes and pizza. Freezes well.