2 tb Olive Oil

3 To 4 Cloves Garlic, minced

3 cn Italian (plum) Tomatoes,

-pureed in food processor -(28 oz each) 1/2 c Fresh Italian Parsley,

-chopped 1/2 ts Oregano

1/2 ts Dried Basil Leaves

2 Bay Leaves

Salt and Freshly Ground Pepper to taste In a 3 quart saucepan heat olive oil over medium heat. Add garlic and saute' 1 minute. Add tomatoes and remaining ingredients and simmer uncovered about 30 minutes. Remove bay leaves and store in refrigerator for future use. Serve over pasta in place of meat sauce. Yield: about 8 Cups SOURCE: Yankee Magazine 9/72 SHARED BY: Jim Bodle 8/92