Spaghetti Sauce - cooking recipe

Ingredients

6 qt. tomatoes, skin and core
5 chopped green peppers
3 large onions, chopped
3 ribs celery, chopped
2 cloves garlic, chopped
1/4 c. olive oil
1/3 c. vinegar
1 c. sugar
1 Tbsp. baking soda
1 bay leaf
1 1/2 Tbsp. basil
1 1/2 Tbsp. oregano
1 1/2 tsp. black pepper
3 1/2 tsp. ground allspice
3 1/2 tsp. thyme
3 tsp. marjoram
1 1/4 Tbsp. salt

Preparation

Cook tomatoes, onions, celery and peppers until soft.
Press through a food mill or sieve.
Cook on high until it starts to thicken.
Add remaining ingredients and cook on low until thick. Stir frequently.
Do not let it stick to the bottom of the pot. When sauce is as thick as you like, remove the bay leaf and let it cool.
When cooled enough, put in refrigerator for 2 days.
It is now ready to use.
Just add meat or freeze some.
Makes about 3 quarts.