4 med. onions, diced
1/2 c. salad oil
4 med. garlic cloves, minced
16 lbs. tomatoes, peeled and diced
1 (12 oz.) can tomato paste
1/4 c. sugar
1/4 c. chopped parsley or 2 tbsp. parsley flakes
2 tbsp. oregano leaves
2 tbsp. salt
2 tbsp. basil
3/4 tsp. cracked pepper
2 bay leaves

In 12-quart pan, over medium heat, add all ingredients. Heat to boiling, reduce heat to medium, partially cover and cook 2 hours. Discard bay leaves. Makes 10 pints.

One pint is enough to serve over an 8 oz. package of spaghetti. Will freeze up to 1 year.