12 fresh tomatoes, peeled and chopped
3 tablespoons olive oil
3 garlic cloves, minced
1 onion, chopped
1 bay leaf
1 teaspoon sweet basil
1 teaspoon oregano
1 tablespoon chopped parsley
3/4 teaspoon salt
Microwave Oven Directions: In a large glass bowl, place olive oil, garlic, and onion. Cover with plastic wrap and cook on high for 3 minutes, or until onion is soft. Stir in remaining ingredients, cover with plastic wrap, and return to microwave oven. Cook on high setting for 10 to 15 minutes, or until bubbly.
Crock Pot Directions: In a large frying pan, heat oil and saute garlic and onion until soft. Transfer to crock pot. Stir in remaining ingredients. Cover and cook on low setting for 4 to 5 hours.
Conventional Directions: In a large frying pan, heat oil and sauté garlic and onion until soft. Stir in remaining ingredients. Bring to a boil, cover, reduce heat and simmer gently for 1 hour. Yields 5 1/2 cups.