Tomato Sauce


4 med. onions, chopped
3 sm. garlic cloves
3 tbs. salad oil
4 (29 oz) cans tomato
4 (6 oz) cans tomato paste
1 lb. mushrooms, sliced
1 c. chopped parsley
3 tbs. granulated sugar
3 tbs. salt
4 tsp. oregano leaves
2 bay leaves

In large kettle over medium-high heat,
in hot salad oil, cook onions and garlic
until onions are limp, discard garlic.
Add remaining ingredients.
Reduce heat to low and simmer, covered,
for 2 hours. Discard bay leaves.

With ladle, spoon sauce into 1 pint freezer containers,
leaving at least 1" head space for expansion.
Refrigerate until chilled, freeze.
Makes 1 gallon.