Canning Tomato Sauce

10 pounds tomatoes -- peeled, cored, and chopped
3 tablespoons vegetable or olive oil
3 medium onions -- finely chopped
3 garlic cloves -- minced
1 1/2 teaspoons oregano leaves -- crushed
2 bay leaves
1 tablespoon salt
1 teaspoon sugar
1 teaspoon freshly-ground black pepper
1/2 teaspoon crushed red pepper -- (optional)

Organize and prepare ingredients, equipment, and work area. In a large preserving kettle or saucepan, heat the oil. Add onion and garlic and cook over medium heat until tender but not brown, stirring frequently. Add all remaining ingredients and simmer about 2 hours, stirring occasionally.

Press tomato mixture through food mill, discard seeds and bay leaves. Return tomato mixture to kettle and simmer over medium-high heat until it reaches the thickness you prefer. Stir frequently.

Ladle or pour hot sauce into hot jars to within 1/4-inch of tops. Wipe tops and threads of jars with damp clean cloth. Put on lids and screw bands as manufacturer directs. Process in a boiling water bath 30 minutes.

This recipe yields about 5 half-pint jars.

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