This isn't exactly Grandma's recipe, but it's close (she was adorable and a great cook). I've simplified it just a bit.

Take 3 large cans of peeled tomatoes (28 oz. - Progresso brand is best). Process in a blender until liquid. Set aside.

Saute 1 med. finely chopped onion and 5 finely chopped garlic cloves in enough olive oil to cover 1/4" of the bottom of a a large NON-ALUMINUM saucepan.

Add tomatoes (carefully; the oil will splatter). Stir.

Add 1 small can tomato paste; use a little warm water to remove stuck paste from can and add the water to the sauce.

Add salt (to taste); 1/2 teaspoon crushed red pepper; 3 Tablespoons oregano; 2 tablespoons basil; a pinch of thyme; a whole bayleaf; 1 teaspoon vegan sugar.

(Optional add 1/2 cup finely chopped bell pepper and/or mushrooms)

Stir well over med-high heat until sauce just comes to a boil. Lower heat. Simmer 1 hour.

While the sauce is simmering, add 1/2 cup of vegan red wine.

This should give you enough sauce for several meals. Freezes very well, but don't use a plastic container--the sauce will stain the container.

Serves: