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

Cook onions and garlic until tender in hot salad oil about 10 minutes, stirring frequently. (I use an 8 quart pan.) Add tomatoes and remaining ingredients. Heat to boiling over high heat. Reduce heat to medium. Partially cover and cook approximately 2 hours. Discard bay leaves. Makes 10 pints. Freeze. I can mine in quarts and process in water bath or pressure canner for time given in instruction book. Good sauce!