• 2 cans (28 oz. each) crushed tomatoes
• 5 cans (6 oz. each) tomato paste
• 3 cups chopped Roma tomatoes (about 1 1/4 pounds)
• 1 1/2 cups dry red wine
• 1 cup chopped onion
• 4 tablespoons chopped fresh basil leaves 
• 1 tablespoon minced garlic
• 5 dried bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon pepper salt

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.