This isn't exactly Grandma's recipe, but it's close (she was adorable
and a great cook). I've simplified it just a bit.

Take 3 large cans of peeled tomatoes (28 oz. - Progresso brand is
best). Process in a blender until liquid. Set aside.

Saute 1 med. finely chopped onion and 5 finely chopped garlic cloves in
enough olive oil to cover 1/4" of the bottom of a a large NON-ALUMINUM
saucepan.

Add tomatoes (carefully; the oil will splatter). Stir.

Add 1 small can tomato paste; use a little warm water to remove stuck
paste from can and add the water to the sauce.

Add salt (to taste); 1/2 teaspoon crushed red pepper; 3 Tablespoons
oregano; 2 tablespoons basil; a pinch of thyme; a whole bayleaf; 1
teaspoon vegan sugar.

(Optional add 1/2 cup finely chopped bell pepper and/or mushrooms)

Stir well over med-high heat until sauce just comes to a boil. Lower
heat. Simmer 1 hour.

While the sauce is simmering, add 1/2 cup of vegan red wine.

This should give you enough sauce for several meals. Freezes very
well, but don't use a plastic container--the sauce will stain the
container.