¼ C. EVOO
1 large Onion, diced
4 Garlic Cloves, peeled and minced
46oz. can Tomato Juice
29oz. can Tomato Puree
2 6oz. cans Tomato Paste
1 T. each dried Basil, Oregano, and Thyme
2 Bay Leaves

In large saucepot, heat oil over medium heat. Add onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add tomato juice, puree and paste and stir until blended. Crush basil, oregano and thyme in your hands and add to sauce. Add nay leaves. Lower heat and simmer at least 30 minutes, up to several hours, until thick. When ready to serve, remove bay leaves and add salt and pepper to taste. ¼ tsp. crushed Fennel seeds may be added with herbs, if desired.