Best Big-Batch Tomato Sauce - cooking recipe

Ingredients

2 Tbsp. vegetable oil
3 large carrots, thinly sliced or grated
3 medium onions, thinly sliced
2 medium green peppers, dried
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 (can use low sodium salt)
2 tsp. oregano leaves
1 1/2 tsp. basil
1/2 tsp. pepper

Preparation

In large pot or Dutch oven (about 8-quart) over medium heat, in hot salad oil, cook onions, carrots, green peppers and garlic until tender, stirring occasionally.
Add tomatoes and remaining ingredients.
Over high heat, heat to boiling.
Reduce heat, partially cover Dutch oven and cook for 2 hours, stirring occasionally.
Makes about 9 pints.
Can be doctored to your taste for meat sauce, marinara, Swiss steak, lasagna, etc.
Can be frozen.