1/2 c. salad oil
4 med. onions
6 cloves garlic (minced, or 2 tsp. garlic powder)
16 lbs. tomatoes, peeled and diced (approx. 32 c.)
2 (12 oz.) cans tomato paste
1/4 c. sugar
1/4 c. chopped parsley or 2 tbsp. parsley flakes
2 tbsp. oregano leaves
2 tbsp. salt
2 tsp. basil
3/4 tsp. pepper
2 bay leaves

Combine ingredients in large kettle. Cook slowly over low heat for 2 hours. Discard bay leaf. Makes 10 pints. Each pint is enough for 8 ounces spaghetti.