*This very yummy recipe is used by my sister's mother-in-law. She found it in a 1960's McCall's magazine*
1/3 c. olive oil or salad oil
1 1/2 c. finely chopped onion
1 clove garlic, crushed
1 can (2 lb. 3 oz) Italian tomatoes, undrained
1 can (6 oz) tomato paste
2 T. chopped parsley
1 T. salt
1 T. sugar
1 t. dried oregano leaves
1 t. dried basil leaves
1/4 t. pepper
In hot oil in 5 quart Dutch oven, saute onion and garlic 5 minutes. Mix in rest of sauce ingredients and 1 1/2 c. water, mashing tomatoes with a fork. Bring to boiling and reduce heat. Simmer mixture, covered and stirring occasionally, 1 hour.
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