28 ounces whole tomatoes — cut up
6 ounces tomato paste
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon fennel seed — crushed
1/2 teaspoon basil
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/8 teaspoon oregano
1/8 teaspoon crushed red pepper
Combine all ingredients in a large stockpot. Bring to a boil, then reduce
heat to a simmer and continue cooking for 10 minutes. Use as a sauce for
lasagna, spaghetti, or other favorite pasta. This keeps one week in the frig
or freezes well for later use. If you like a chunky sauce, add chopped onion
pepper, carrots, zucchini or celery to the pot.