Spaghetti Sauce 70 Recipe

In 12 qt. Dutch Oven, over medium heat, in hot oil, cook onion and garlic until tender, stirring frequently about 10 minutes. Add tomatoes and remaining ingredients. Over high heat, bring it to a boil. Reduce heat to med-low; partially cover and cook 2 hours. Discard bay leaves and can in boiling water bath for 10 minutes.

I just use 4 qts. tomato juice instead of the peeled chopped tomatoes.

16 lb. tomatoes = 1- 8qt. dishpan heaping with tomatoes.

You can add cornstarch or clear jell to make it thicker.