Spaghetti Sauce - cooking recipe

Ingredients

1/2 c. salad oil
4 medium onions diced
4 medium garlic cloves minced
16 lb. tomatoes peeled and diced
2 -12 oz cans tomato paste
1/4 c. sugar
1/4 c. chopped parsley (2 Tbsp. parsley flakes)
2 Tbsp. oregano leaves
2 Tbsp. salt
2 tsp. basil
3/4 tsp. cracked pepper
2 bay leaves

Preparation

In 12 qt. Dutch oven over medium heat in hot salad oil, cook onion and garlic until tender, stirring frequently, about 10 minutes.
Add tomatoes and remaining ingredients.
Over high heat, heat to boiling.
reduce heat to medium-low, partially cover, and cook 2 hours.
Makes 10 pints.
Freeze in bags or boxes.
Each pint is enough to serve over 8 oz. pkg. spaghetti.