Large quantity Tomato Sauce

Blanch and peel the tomatoes. Cut each in half horizontally. Hold each half over a bowl, cut side down, and squeeze to remove the seeds and juice. You use only the pulp for the sauce. You can strain the juice and refrigerate it for drinking. Heat oil in a heavy, wide 4-5 liter/qt (16-20 cup) casserole over medium heat. Add onion and saute 10 minutes or until soft but not brown. Add garlic and cook 1/2 minute. Add tomatoes, bay leaf, thyme, salt and pepper and bring to a boil. Cook uncovered over high heat, stirring often, 10 minutes. Reduce heat to medium. Cook 45 minutes or until thick. Discard bay leaf. Taste and adjust seasoning. Sauce can be kept, covered, up to 3 days in refrigerator, or can be frozen. Makes about 7 cups.