1/3 c. olive oil
2 c. finely chopped onions
8 c. peeled, seeded, coarsely chopped tomatoes (put through blender, if desired)
2 (6 oz.) cans tomato paste
2 tbsp. oregano, crumbled
2 tsp. basil, crumbled
1 bay leaf
2 tbsp. sugar
1 tbsp. salt
1/2 tsp. pepper
2 tbsp. finely chopped garlic

Heat oil in large stainless steel pan, 6 to 8 quarts. Add onions and cook over medium heat for 6 to 8 minutes until transparent. Add garlic and cook another minute. Stir in tomatoes, paste, oregano, basil, bay leaf, salt, pepper and bring to a boil. Then simmer, uncovered for an hour or until thick. Stir occasionally. When finished the sauce should be thin and fairly smooth. Remove bay leaf. Taste and season. May be canned or frozen. 5 to 6 pints.