• In a food processor or blender, place tomatoes, tomato paste, parsley, minced garlic, oregano, basil, salt, and pepper. Blend until smooth.
• In a large skillet, over medium heat, saute finely chopped onion in olive oil for 2 minutes or until translucent. Add bay leaf and stir again for 20 seconds.
• Add blended tomato sauce and vegetable broth to skillet. Cover and simmer for 18-20 min. Turn off stove. If adding sugar sprinkle in a little at a time.
• Taste and adjust spices to your liking. Don't forget to remove bay leaf.

Freezing intructions

• Cool sauce to room temperature, and ladle into zip-top freezer bags or plastic containers. Depending on the size of your household, freeze in 1-3 cup (max) batches. Store up to 4 months.

Thawing and Re-heating Instructions

• Thaw sauce in refrigerator overnight or place frozen sauce in saucepan and cover. Stir occasionally until sauce comes to a simmer. Sauce can also be thawed in microwave until heated through.

Mix-ins and Variation

• Chopped veggies, Spinach, Sauteed mushrooms, Roasted red bell peppers; Variations: make it Indian-Style (see link below), make it cheesy with Vegan cheese or nooch (nutritional yeast), or get creative!