In an 8- to 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 1 hour.
Remove bay leaves and add salt to taste. Use hot or cool.
Note: Nutritional analysis is per cup.