Tomato Sauce

2 small cans tomato paste (or one large)  

2 large cans tomato puree

2 cloves garlic minced

1 large onion chopped

1/2 pepper chopped

olive oil

salt, pepper, paprika to taste

oregano, basil to taste (fresh if you have it)

one bay leaf

1 tablespoon of brown sugar

2 tablespoons of cider vinegar

• Heat some olive oil in large sauce pan and fry garlic, onion and pepper until soft

• add tomato paste and two cans of water for each can of paste, stir and simmer a couple of minutes

• add tomato puree, spices, sugar, vinegar, bay leaf

• simmer for one to two hours covered with a little opening to let steam escape

(for additional flavor, add a peeled carrot and a boullion cube or two -- vegetable or beef depending on your preference -- remove carrot and bay leaf when sauce is done)