50 tomatoes
1 bunch celery
8 green peppers
8 onions
8 cloves garlic
8 carrots
1/2 c. salt
1 c. sugar
1/4 tsp. cloves
1/2 tsp. allspice
1/2 tsp. paprika
1/2 tsp. oregano
Dash pepper
1 bay leaf
3 lg. cans tomato paste

Put cut up vegetables into canner. Add all other ingredients. Simmer for 4 hours, stirring occasionally. Remove bay leaf and put sauce through blender. Simmer for 2 more hours. Put in jars and can or freeze. Sauce is great for spaghetti, lasagna, chili and hot dishes.