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

In a 12 quart Dutch oven, place onions and garlic buds in 1/2 cup oil. Cook over medium heat until tender. Add tomatoes and other ingredients. Bring to a boil, reduce heat; partially cover and simmer for 2 hours. Cool. Makes 10 pints. Freeze.