1	28-ounce (840 g) can no-salt-added crushed tomatoes

3	6-ounce (180 g) cans tomato paste

3/4	pound (360 g) plum tomatoes, chopped

1 1/2

cups (360 ml) water

3/4	cup (180 ml) dry red wine or 98% fat-free, no-salt-added canned beef broth

1/2	cup (80 g) chopped onion

2	large cloves garlic, minced

1/2	tablespoon (7.5 ml) crushed dried oregano

2	large bay leaves

1/2	teaspoon (2.5 ml) freshly ground pepper

salt (optional)

1. To make the sauce: In a large heavy pot, combine the sauce ingredients. Bring to a boil over high heat; reduce heat to a slow simmer and cook, stirring occasionally, for 30 minutes.
2. Discard bay leaves. Divide sauce in half. Use each half as directed in recipes below or transfer into 2-cup plastic freezer containers. Label and freeze until firm.