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| 2 Tasse | onions chopped |
| 6 | cloves garlic minced |
| 2 Esslöffel | oil |
| 4 Dose | (28-oz) Italian plum tomatoes; undrained and cut into small pcs. |
| 2 Dose | (15-oz) tomato sauce |
| 2 Dose | (12-oz) tomato paste |
| 2 Esslöffel | sugar |
| 2 Teelöffel | Basil leaf |
| 2 Teelöffel | Oregano leaves |
| 1 Teelöffel | salt |
| 3 | bay leaves |
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In an 8-quart kettle, cook onion and garlic in oil over medium-high heat until tender. Stir in remaining ingredients. Bring to boil, stirring occaisionally. Reduce heat, cover and simmer 3 hours, stirring often. Remove bay leaves. Cool, store in refrigerator up to 3 days or pour into freezer containers, leaving 1/2-inch headspace and freeze up to 3 months. Makes 19 cups. Good to present with a package of pasta, French bread, and spaghetti measuring utensils.
Eat-L Digest 28 July 96
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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