Mama Mattson's Marinara
16 c. peeled and diced tomatoes
4 med. onions, diced
4 cloves garlic, minced
1/2 c. olive oil
4 (6 oz.) cans tomato paste
1/4 c. sugar
2 T. parsley
2 T. oregano
2 T. basil
3/4 t. pepper
2 T. salt
2 bay leaves
Saute the onions and garlic in the oil for 10 minutes or so while peeling and dicing the tomatoes.
Combine all ingredients in large soup kettle; simmer on low for 2 hours. (Stir occasionally to make sure it's not scorching.) Pull bay leaves out before processing.
For chunky marinara, simply can as is. For non-chunky marinara, puree sauce in blender.
Process jars in hot-water bath for 20 minutes.
