Categories: Sauces, Italian 
      Yield: 6 servings 
  
      2 tb Olive Oil                         1/2 c  Fresh Italian Parsley, 
      3    To 4 Cloves Garlic, minced               -chopped 
      3 cn Italian (plum) Tomatoes,          1/2 ts Oregano 
           -pureed in food processor         1/2 ts Dried Basil Leaves 
           -(28 oz each)                       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