• 20 cups raw tomatoes, quartered
• 4 stalks celery, coarsely chopped
• 3 1/2 cups onion, coarsely chopped
• 1 green bell pepper, coarsely chopped
• 1 cup water
• 1 1/2 cup sugar
• 1 to 2 tablespoons oregano
• 1 tablespoon garlic powder
• 1 tablespoon black pepper
• 3 tablespoons salt

Simmer all together in a 5 quart or larger pot for 2 hours.  Remove from heat, stir in 48 ounces of tomato paste (4 – 12 oz. cans); lay 6 bay leaves on top of mixture.  Cool and refrigerate overnight, covered.  Remove bay leaves, run mixture through food mill or blender.  Freeze.  Makes 14 pints.

To use:  thaw sauce while browning hamburger and cooking spaghetti noodles.  Combine meat with sauce and add 4 ounce can of drained mushrooms, if desired.  Pour over cooked, drained noodles.  Can be used for lasagna sauce or pizza sauce.

(Evelyn Nelson)