Fresh Tomato Spaghetti Sauce
Comments:	This sauce freezes well. Meatballs can be added at the end of cooking time, but cook sauce for 30 minutes longer.
Servings:	Approximately 16 cups [4 L]
Ingredients	Preparation
1/4 cup [60 mL] vegetable oil 2 large onions, chopped 2 cloves garlic, minced 1 large sweet green pepper, membranes removed and seeded, chopped [optional] 12 cups [3 L] fresh tomatoes, peeled 3 [12-ounce / 340-mL each] cans tomato paste 3 tablespoons [45 g] sugar 1 tablespoon [15 mL] salt 3/4 teaspoon [3.75 mL] pepper 3 tablespoons [45 mL] oregano 2 or 3 bay leaves	Heat oil into large casserole. Cook together chopped onion, minced garlic and, if desired chopped sweet green pepper, until tender. One at a time, well mix in tomatoes, tomato paste, sugar, salt, pepper, oregano and bay leaves. Bring to a boil then leave to simmer slowly uncovered, for 45 to 60 minutes. Remove bay leaves.