1 (28-oz.) can crushed tomatoes
3 (6-oz.) cans tomato paste
3/4 lb plum tomatoes, chopped
1 1/2 cups water
3/4 cup dry red wine
1/2 cup chopped onion
2 large garlic cloves, minced
1/2 tablespoon crushed dried oregano
1/2 tablespoon basil
2 large bay leaves
1/2 tsp freshly-ground black pepper
Salt, to taste

To make the sauce: In a large heavy pot, combine all of the sauce ingredients. Bring to a boil over high heat; reduce heat to a slow simmer and cook, stirring occasionally, for 30 minutes.
Discard bay leaves. Divide sauce in half. Use each half as directed in recipes or transfer into 2-cup plastic freezer containers. Label and freeze until firm.

Makes 2 quarts.

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