2 med. size onions, finely chopped
1 tsp. garlic
1/2 c. olive oil or salad oil
5 lbs. (about 12 med. size) (1/2 gallon) firm ripe tomatoes
1/2 c. minced green onion (including part of tops)
1 green pepper, seeded & chopped
1 1/2 tsp. salt
3/4 tsp. pepper
1 tsp. paprika
1 tbsp. oregano leaves
3/4 tsp. rosemary leaves
1 3/4 c. water

In large frying pan, cook onions and garlic in oil over medium heat until golden, about 15 minutes, stirring occasionally.

Meanwhile, immerse tomatoes, a few at a time, in boiling water to cover for 1 minute. Remove and plunge into cold water. Pull off and discard skins. Cut tomatoes in eighths and add to cooked onions along with green onions, green pepper, salt, pepper, oregano, rosemary, paprika and water.

Bring mixture to boiling, stirring with a heavy wooden spoon to break up tomatoes. Cover, reduce heat and simmer 1 hour. Remove cover and boil until reduced to 8 cups.

You can use the sauce while hot, let it cool and refrigerate for 3 days or freeze up to 4 months.