Makes 9 quarts

• 6 cups diced onions
• 28 cups blended tomatoes with skins on (just remove the core)
• 1 cup plus 2 tablespoons vegetable oil
• 1 tablespoon powdered garlic
• 3 (12 ounce) cans tomato paste
• 6 tablespoons oregano
• 5 tablespoons basil leaves
• 6 tablespoons canning Salt
• 2 tablespoons black pepper
• 6 bay leaves
• 3/4 cup sugar

Blend all whole tomatoes with skins included. Cut the core out, in a blender. Put all the other ingredients in a large kettle to boil and simmer 1 hour on low. Add to jars that have been washed and heated in the oven at 225 F for 25 minutes. Seal with boiled lids. Lids will pop as they cool. Easy easy easy!!! I end up doing 1/2 batches at a time cause my tomatoes don’t come all at once. Less time in the kitchen for me.