Best Big-Batch Tomato Sauce

• 1/4 c. salad oil
• 3 medium onions, thinly sliced
• 3 large carrots, thinly sliced
• 2 medium green peppers, diced
• 2 medium garlic cloves, minced
• 12 lb. tomatoes, peeled and diced
• 1 (12 oz.) can tomato paste
• 1/4 c. packed brown sugar
• 2 Tbsp. salt
• 2 tsp. oregano leaves
• 1 1/2 tsp. basil
• 1/2 tsp. pepper

1. In an 8-quart Dutch oven over medium heat in hot salad oil, cook onions, carrots, green peppers and garlic until tender, stirring occasionally.
2. Add tomatoes and remaining ingredients. Over high heat, heat to boiling.
3. Reduce heat to medium-low. Partially cover Dutch oven and cook 2 hours, stirring occasionally. Makes about 9 pints.
4. (Each pint is enough to serve over one 8 ounce package of spaghetti, cooked.
5. Or use sauce in Swiss steak, pizza, lasagna or Eggplant Parmigiana.
6. Freezes well.

salad oil, onions, carrots, green peppers, garlic, tomatoes, tomato paste, brown sugar, salt, oregano, basil, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=815062 (may not work)