FRESH TOMATO SAUCE or NEOPOLITAN TOMATO CAUCE

A basic, all-purpose sauce for all Italian cooking - pasta, vegetables, fish, casseroles. 12 fresh tomatoes, cored and peeled. (3-4 tomatoes equal 1 cup) 4 cloves garlic, sliced 1 medium onion chopped 1 bay leaf 3 T oliveoil or salad oil Salt and pepper to taste In skilet, heat 3 T oil and add garlic and onions.  Saute until soft.  Blend tomatoes in electric blender.  Add garlic and onions.  Blend well.  Pour hot juice into sauce pan and add bay leaf.  Bring to boil and reduce to slow simmer.  For spagehetti sauce, simmer slowly for 1 hour.  For vegetable dishes simmer for about 15 minutes then add vegetable.  Can be frozen.  Add any other herbs or seasonings you wish, such as parsley, basiel, dill, or a combination.