1 ice cream bucket full of quartered tomatoes
2 onions, quartered
2 to 3 green peppers, quartered
3/4 stalk celery, cut into 4 to 6" lengths
2 tsp. garlic powder
3 to 4 bay leaves
1/2 c. parsley
1/4 c. olive oil
1/2 c. sugar
2 tbsp. salt
1 tsp. pepper
2 tsp. oregano
1 1/2 lg. can tomato paste

Run the tomatoes, onion, peppers and celery through a food processor with the shredding blade. Put in large cooking pot. Add remaining ingredients. Cool over low-medium heat for 1 to 2 hours. Allow to cool. Put in freezer bags and freeze. When using later as a basic sauce for chili, lasagna, Italian spaghetti, etc. Add the appropriate seasonings to taste.