Ingredients

12 large ripe tomatoes
2 Cup chopped onion
2 Clove garlic, minced
1/2 Cup oil
2 Cup water
2 beef bouillon cubes
4 Teaspoon dried basil
2 bay leaves
2 Teaspoon salt
1 Teaspoon oregano
1 12-ounce can tomato paste

Instructions

Peel and chunk tomatoes. Saute onion and garlic in oil until soft. Stir in tomatoes and cook five minutes. Stir in remaining ingredients and simmer one hour. Remove bay leaves. Cool and put into freezer containers and freeze. Recipe easily doubles or triples.

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