12-15 qts. fresh red-ripe tomatoes

Peel or pour hot water over tomatoes, and skin and core them. You will need a 21 or 22 quart heavy cooker. A pressure cooker works fine, but do not cook under pressure. Leave lid off. Add tomatoes to cooker and start at medium temperature. Add the following to cooker with the tomatoes: 4 med. white onions, diced 2 bell peppers, diced 3 celery stalks, diced 1 (32 oz.) jar Ragu sauce 6 (12 oz.) cans tomato paste 3 (15 oz.) cans tomato sauce 1 tsp. sesame seed 1 tsp. oregano leaves, minced 3 oz. garlic, minced 1 tsp. chili powder 4 bay leaves, crushed 1 tsp. salt

Bring to boil slowly. Do not burn. Stir while cooking. Brown in heavy frying pan, the following: 1 bell pepper, diced 3 celery stalks, diced About 1 stick butter to brown

When the onions, pepper and celery are light brown, add 5 pounds of ground hamburger meat, and cook until hamburger is done. Drain off fat. Add all of this to cooker. Simmer at medium heat until sauce is thick, about 3-4 hours. Stir while cooking. Do not cook at high temperature. When cool, put in cartons and freeze.