3/4 c. olive oil
1 lg. onion, sliced
1 bulb garlic, chopped
1 lg. green pepper, sliced
3 tbsp. basil
1 tbsp. oregano
2 lg. (27 oz.) cans Italian peeled tomatoes
1/2 c. red wine
5 to 6 bay leaves

Heat olive oil and fry onion until opaque. Add basil, oregano, and 1/2 garlic; toss. Add tomatoes and bay leaves; bring to boil and simmer for several hours on very low heat. Add green pepper and cook until pepper is soft. Add remaining garlic. Raise heat; bring to boil. Add wine and lower heat.