Mama Mattson's Marinara

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.