Yields Makes about 4 quarts

Prep and Cook Time: about 1 3/4 hours. Notes: If making sauce up to 3 days ahead, cool, cover, and chill.

How to Make It

Step 1
1

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.

Step 2
2

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.

Step 3
3

Remove bay leaves and add salt to taste. Use hot or cool.

Step 4
4

Note: Nutritional analysis is per cup.

Ingredients

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

Directions

Step 1
1

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.

Step 2
2

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.

Step 3
3

Remove bay leaves and add salt to taste. Use hot or cool.

Step 4
4

Note: Nutritional analysis is per cup.

Grandma’s Tomato Sauce