12 cups tomatoes, blended
1 large onion, chopped
1 green pepper, chopped
4 Tablespoons butter
½ teaspoon garlic powder
¼ teaspoon pepper
1 ½ teaspoons salt
2 teaspoons Italian seasoning
2 bay leaves
¾ cup sugar (less if desired)
4 beef bouillon cubes
1 large can tomato paste

Bring all ingredients EXCEPT sugar and tomato paste to a boil. Reduce heat and simmer for about 45-60 minutes, stirring occasionally, until vegetables are well cooked and sauce is starting to thicken.  Remove bay leaves, then add sugar and tomato paste, combine well.  Place in clean jars or containers, leaving head space for sauce to expand when frozen.

For canning this recipe instead of freezing, pour spaghetti sauce into clean quart or pint jars, and seal with canning lids.  Put filled jars in a hot water bath canner, covering jars by at least one inch of water.  Bring water to a rolling boil, and keep water at a rolling boil for 30 minutes if canning pints, and 35 minutes if canning quarts.

Makes 7 pints or 3 1/2 quarts.