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1 Tbsp olive oil
1/2 small onion, chopped
4 cloves garlic, minced (or more if you want)
4 28oz. cans of crushed tomatoes
1 28oz. can of tomato sauce
1 Tbsp dried oregano
3 bay leaves
In a large soup pot, heat the olive oil over medium high heat. Add the chopped onion, and cook until the onion is tender about 2 or 3 minutes. Add the garlic, and cook briefly. Be sure not to burn the garlic. Add the tomatoes, tomato sauce, oregano, and bay leaves. Stir everything together, then turn the heat to medium low, and simmer for 4 hours, stirring occasionally. Remove the sauce from the heat, and serve over pasta or spaghetti squash*. Freeze leftover sauce.
*To prepare spaghetti squash, cut it in half lengthwise, remove the seeds and boil until tender. Take a fork and run it along the cooked squash to release the spaghetti-like strands.
Note: Suitable for Vegan diet