Instructions: In 8-quart Dutch oven, over medium heat, cook onions, carrots, peppers and garlic in oil until tender, stirring occasionally. Add tomatoes and remaining ingredients. Over high heat, bring to a boil. Reduce heat to medium-low; partially cover oven and cook two hours, stirring occasionally. Fill freezer containers to freeze or pour into hot jars, leaving 1/2 inch head space, and process in boiling water bath for 45 minutes or in pressure cooker for 10 minutes at 10 pounds pressure. Sauce is great time saver for chili, lasagna, soup, meatloaf and spaghetti, Swiss steak or pizza sauce.

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