Homemade Pasta Sauce

15 lbs of tomatoes (peeled and seeded)
2 med onions, chopped
1 red bell pepper, chopped
5 cloves of garlic, minced
1 Tbls vegetable oil
2 Tbls fresh basil
1 tsp salt
1/2 tsp black pepper
1 Tbls sugar
1 tsp dried parsley
1/2 tsp red pepper flakes (optional)
2 Tbls dried oregano
2 bay leaves
dash of Worcestershire sauce
1 small can of tomato paste {optional; use if your sauce is not thick enough for you}
1/4 c lemon juice (from a bottle; used to acidify)

Sauté the onions, garlic, and peppers until they are translucent. If done of low heat no oil is necessary.

Add tomatoes and spices and simmer until it reaches the desired thickness. I use an immersion blender to blend it because I'm not fond of chunky style sauce, but you don't have to do that.

Pour into hot, sterile jars to 1/4 inch headspace. Remove bubbles, wipe rims and put the lids on. Process in a hot water bath for 40 min. for quarts.

Remove, set jars on a dishcloth to cool overnight.

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