1/4 c. salad oil
3 med. thin sliced onions
3 lg. chopped carrots
2 med. diced green peppers
2 med. minced garlic cloves
12 lb. peeled & diced tomatoes
1 (12 oz.) can tomato paste
1/4 c. brown sugar (packed)
2 tbsp. salt
2 tbsp. oregano leaves
1 1/2 tsp. basil
1/2 tsp. pepper

In 8 quart pot over medium heat, cook oil, onions, carrots, green pepper and garlic until tender, stirring occasionally. Add tomatoes and rest of ingredients; bring to boil. Reduce heat, partially cover and cook 2 hours. Stir occasionally. Freeze after cooling a little.