4 medium onions, chopped
1 tsp. black pepper
1/2 c. vegetable oil
4 cloves of garlic
12 c. fresh tomatoes, peeled and chopped
3 bay leaves
4 tsp. salt
2 tsp. dried oregano
1/2 tsp. dried basil
2-6 oz. can tomato paste
1/3 c. brown sugar
Saute onions and black pepper in oil in a large Dutch oven. Add
garlic, tomatoes, bay leaves, salt, oregano and basil. Simmer for 2
hrs., stirring occasionally. Add tomato paste and brown sugar;
simmer 1 hr. longer. Remove bay leaves. Serve over hot pasta.
Yields 2 qt.
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