1 1/2 c. salad oil
1/2 c. flour
3 med. onions, diced
3 med. green peppers, diced
3 med. celery stalks, diced
1 1/4 tsp. hot pepper sauce (optional)
2 garlic cloves, crushed
8-10 lbs. tomatoes, chopped
1 (6 oz.) can tomato paste
4 tsp. salt
1 tbsp. sugar

In 8 quart Dutch oven cook salad oil and flour, stirring constantly until flour is brown. Add onions, green peppers, celery and garlic; cook until tender. Add tomatoes, and remaining ingredients. After it starts to boil, simmer 1 hour, stirring occasionally. Freeze sauce for up to 1 year.

Sauce can be used over rice, chicken, meat loaf, etc. If used as spaghetti sauce, you may wish to add 1 more can of tomato paste.