Green Tomato Pasta Sauce

• 12 lb. green tomatoes (36 medium)
• 2 Tbsp. brown sugar
• 1 Tbsp. salt
• 1/2 tsp. pepper
• 2 large onions, chopped (2 c.)
• 1 medium green pepper, chopped (1 c.)
• 4 cloves garlic, crushed
• 1 Tbsp. fresh dillweed or 1 tsp. dried
• 2 bay leaves

1. Remove stem ends and core green tomatoes, then cut up.
2. In 10-quart Dutch oven, combine the tomatoes, brown sugar, salt and pepper. Bring tomato mixture to boiling, stirring occasionally. Boil gently, uncovered for 1 hour, stirring occasionally.
3. Puree cooked tomatoes through food mill.
4. Return to Dutch oven.
5. Add large onions, green pepper, crushed garlic, dill weed and bay leaves.
6. Bring mixture to boiling.
7. Boil gently, uncovered, about 1 hour more or until of desired consistency.
8. Discard bay leaves.

green tomatoes, brown sugar, salt, pepper, onions, green pepper, garlic, fresh dillweed, bay leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=902809 (may not work)