Ingredients
1/4 cup good Olive Oil
2 cups finely Chopped Onion
4 cloves finely Chopped Garlic
2 cans (1#) Stewed Tomatoes
3 small cans Italian tomato paste
1 tsp sugar
1 tsp salt
1/4 tsp dried Oregano
1 Tbsp lemon juice
peppers to taste
several drops Hot Pepper Sauce (optional)
Directions
1-Heat Olive oil in heavy Dutch oven with lid.
2-Add onions and garlic and saute' (on low flame) until soft and golden but not brown.
3-Stir constantly while cooking.
4-Break up Stewed tomatoes by hand.
5-Add to onion mixture with liquid.
6-Add sugar, salt, oregano, pepper.
7-Turn flame up, and stirring constantly.
8-Cook tomatoes down until all liquid is gone, being careful not to burn.
9-Fill pot with water, bring to boiling, turn down flame and start your day-long simmer.
10-As water gets low, add more, continue this procedure at least for an afternoon, for the longer it cooks, the more mellow it gets.
11-Your aim is to get the tomato-onion mixture a lovely blackish-red.
12-When this is achieved, add tomato paste and lemon juice.
13-Check for water-you want enough in it to make a thick sauce.
14-Bring to boil once more and its finished.
15-It doesn't hurt here to add a few dribbles of Olive oil and stir in.
**Recipe may be doubled and/or tripled. This sauce freezes well, and because of the Olive oil keeps well om covered jars in the refrigerator for several weeks.
If experimenting with slow cooker, go through the cook down of the tomatoes first, as this is essential.
**This was in collection of recipes lovingly
hand written by Mrs. Cassiday 
1/4 cup good Olive Oil
2 cups finely Chopped Onion
4 cloves finely Chopped Garlic
2 cans (1#) Stewed Tomatoes
3 small cans Italian tomato paste
1 tsp sugar
1 tsp salt
1/4 tsp dried Oregano
1 Tbsp lemon juice
peppers to taste
several drops Hot Pepper Sauce (optional)
Directions
1-Heat Olive oil in heavy Dutch oven with lid.
2-Add onions and garlic and saute' (on low flame) until soft and golden but not brown.
3-Stir constantly while cooking.
4-Break up Stewed tomatoes by hand.
5-Add to onion mixture with liquid.
6-Add sugar, salt, oregano, pepper.
7-Turn flame up, and stirring constantly.
8-Cook tomatoes down until all liquid is gone, being careful not to burn.
9-Fill pot with water, bring to boiling, turn down flame and start your day-long simmer.
10-As water gets low, add more, continue this procedure at least for an afternoon, for the longer it cooks, the more mellow it gets.
11-Your aim is to get the tomato-onion mixture a lovely blackish-red.
12-When this is achieved, add tomato paste and lemon juice.
13-Check for water-you want enough in it to make a thick sauce.
14-Bring to boil once more and its finished.
15-It doesn't hurt here to add a few dribbles of Olive oil and stir in.
**Recipe may be doubled and/or tripled. This sauce freezes well, and because of the Olive oil keeps well om covered jars in the refrigerator for several weeks.
If experimenting with slow cooker, go through the cook down of the tomatoes first, as this is essential.
**This was in collection of recipes lovingly
hand written by Mrs. Cassiday
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