Salsa de Tomate

• 5 lb. tomatoes, peeled, seeded and chopped
• 6 tablespoons olive oil
• Bay leaf

Put the tomatoes in a heavy saucepan and cook over low heat, stirring from time to time with a wooden spoon until some of the liquid has evaporated and the mixture is getting thick. Stir in the oil, and add the remaining ingredients. Cook, stirring, for 5 minutes. Cool and use in soups, casseroles, with fish and shellfish or stirred into cooked beans.

This sauce will keep, refrigerated,