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Meatless Spaghetti Sauce

4 medium onions, chopped
1/2 cup vegetable oil
12 cups chopped peeled fresh tomatoes
4 garlic cloves, minced
3 bay leaves
4 teaspoons salt
2 teaspoons dried oregano
1-1/4 teaspoons pepper
1/2 teaspoon dried basil
2 cans (6 ounces each) tomato paste
1/3 cup packed brown sugar
Hot cooked spaghetti

In a Dutch oven, saute onions in oil until tender. Add the tomatoes,

Printed from tasteofhome.com Nov 19, 2008

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Meatless Spaghetti Sauce cont.

garlic, bay leaves, salt, oregano, pepper and basil. Bring to a boil.
Reduce heat; cover and simmer for 2 hours, stirring occasionally.
Add tomato paste and brown sugar; simmer, uncovered, for 1 hour.
Discard bay leaves. Serve with spaghetti. Editor's Note:
Browned ground beef or Italian sausage can be added to the cooked
sauce if desired. The sauce also freezes well.

Yield: 2 quarts.