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Canned Spaghetti Sauce
To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds, or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Cut into quarters and boil in a large, uncovered pot for 20 minutes.

Press through a sieve Fabio Leonardi tomato mill.

In a heavy sauce pan or cast iron skillet, sautee garlic, peppers, and onions in oil until tender. Combine with tomatoes and remaining spices and bring to a boil. Simmer uncovered until thick enough for serving. Volume will be reduced by almost one-half. Stir often to prevent sticking.

Pack hot jars with hot prepared tomato mixture leaving 1-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Ingredients
6 cloves garlic, minced
1 cup chopped onions
1 cup green bell pepper, chopped
2 tbsp oregano
4 tbsp fresh parsley, minced
2 tsp. black pepper
4 tsp. salt
1/2 cup brown sugar
1/4 cup vegetable oil
30 pounds whole tomatoes (1 lug)
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