In an 8 - 10 quart pan, combine 3 cups water, canned tomatoes
with their liquid, tomato paste, Roma tomatoes, wine, onion, basil,
garlic, bay leaves, oregano and pepper. Bring to a boil over high heat, stirring often; reduce heat, cover, and
simmer, stirring occasionally, until reduced to 4 quarts ... 45 minutes to
one hour. Remove bay leaves and add salt to taste. Use hot or cold. To freeze and
use later, place 2 cup portions in plastic freezer bags, squeeze out all
the air and seal bag. Seal each bag inside a second one. Lay bags flat in
freezer until solid so they will stack. The night before serving, place frozen bag of sauce in the
refrigerator. To thaw quickly, put the contents of a bag in a pan to heat,
but you must be sure to stir continually until thawed.
Serve over hot pasta of any kind. Plain is very good, but
you can add slow-cooked onions, "Kalamata" olives and feta
cheese (my favourite), or cooked sausage and spinach ... use your
imagination! Sprinkle with grated parmesan.