Big Batch Spaghetti Sauce

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Ingredients

• 3 medium onions
• 2 medium green bell peppers
• 3 large carrots
• 2 cloves garlic
• 1/4 cup vegetable oil
• 12 pounds tomatoes, peeled, chopped and seeded
• 1 (12-ounce) can tomato paste
• 1/4 cup firmly packed light brown sugar
• 2 tablespoons salt
• 2 teaspoons dried oregano
• 1 1/4 teaspoons dried basil
• 1/4 teaspoon black pepper

Directions

• 1
  Chop the onions to yield about 4 cups. Chop the bell peppers to yield about 23/4 cups. Cut the carrots into thin slices to yield about 11/2 cups. Mince the garlic.
• 2
  Sauté the onions, bell peppers, carrots and garlic in vegetable oil in a heavy stockpot over medium heat until vegetables are tender.
• 3
  Add the tomatoes, tomato paste, brown sugar, salt, oregano, basil and black pepper and mix well.
• 4
  Bring to a boil. Reduce heat to low; cover loosely. Simmer, stirring occasionally, for 2 hours.
• 5
  Spoon into 10 hot, sterilized 1-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids. Process in hot water bath for 15 minutes.