SPAGHETTI SAUCE (FOR CANNING)

1/2 bushel Roma tomatoes
6 onions, chopped
4 cloves garlic
2 tbsp. olive oil
1/2 c. chopped parsley flakes
2 tbsp. oregano
2 tbsp. basil
2 bay leaves
Pinch of thyme
1/4 c. salt
1 tbsp. pepper
6 green pepper, chopped
1 c. sugar
2 (12 oz.) cans tomato paste

Wash, half and cook tomatoes. (Add 2 cups of water to cook tomatoes in) until cooked down enough to run through food mill. Let set overnight. Skim off watery juices from top. Add spices (everything except tomato paste.) Cook for 3 hours on medium - just bubbling. Add tomato paste last 1/2 hour of cooking. Remove bay leaves. Pour into scalding hot jars and seal. Water bath 25 minutes in quart jars.


Source: Cooks.com