Instructions: Place tomatoes in saucepan with oil, sugar, garlic, bay leaf, salt and pepper. Add 1 cup water and cook over medium heat, uncovered, stirring and mashing tomatoes occaisonally. Cook until tomatoes are soft, about 1 hour.

Add another cup of water and continue to cook, stirring occaisonally, 30 to 40 minutes. Add vinegar. Stir and remove from heat.

Use cold on fried eggplant, boiled green beans, boiled pinto beans and white kidney beans.

Makes 1 cup sauce.

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