Ingredients:

• 3/4 c. extra virgin olive oil
• about 25-30 toes fresh garlic, minced
• 1 giant (or two smaller) yellow onion, chopped fine
• 1 giant white onion, chopped fine
• 6 bay leaves
• 6 cups water
• 6 cubes vegetarian vegetable bouillon
• 6 cups good quality tomato sauce
• 2 tsp salt
• 2 tsp dried sweet basil
• 2 tsp dried thyme
• 2/3 tsp black pepper
• 2/3 tsp white pepper
• 2/3 tsp cayenne pepper

Instructions:

Heat olive oil in a large stock pot, medium heat, place onions, garlic and 4 of the bay leaves in oil, stir occasionally as they sauté, let them sweat out until they start to get clear. usually takes about 10-12 minutes... do not let them burn.

Take this time to prepare vegetable bouillon.

When the sauté is done add the other 2 bay leaves, bouillon, tomato sauce, and seasonings... heat the sauce until it starts to roll, then cut back heat.

Allow to simmer uncovered for an hour, stirring occasionally. serve over your favorite pasta. this recipe yields enough to eat, with leftovers to freeze. It's even better the next day, so that's when i bag it for freezing.

Attn omnivores: This is great over chicken, fish, smoked sausage...just about anything. but, imho, this just can't be beat simply served over pasta.