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

In 8 quart Dutch oven, medium heat in hot salad oil, cook onions, carrots, garlic and green peppers until tender. Stir occasionally. Add tomatoes and remaining ingredients over high heat. Heat until boiling. Reduce heat to medium low, partially cover Dutch oven and cook 2 hours, stirring occasionally. Spoon into freezer containers or quart jars, leaving at least 1" space at top of container. Label and freeze.

When I am ready to use this sauce, I add 1 package dry spaghetti sauce mix and 1 (6 oz.) can tomato paste plus a little brown sugar as desired per quart of sauce. This thickens it quite a bit and makes it very flavorful.