In a 4-quart Dutch oven, combine all ingredients. (If necessary, use a wire whisk to mix well.)
Bring to boiling. Reduce heat and simmer, uncovered, over medium-low heat for 30 minutes, stirring occasionally. Remove bay leaves.
Store in the refrigerator for up to 2 weeks. Makes 8 cups sauce.
Place cooled sauce in serving-size portions in freezer containers or bags. Seal and freeze up to 10 months.