Ingredients
2 cloves garlic, sliced
2 medium onions, chopped
2 small bell peppers, chopped
2 tsp. olive oil
4 lb. ripe plum or regular tomatoes or
2 (20 oz.) cans Italian plum tomatoes
1/2 tsp. salt
1/2 tsp. ground pepper
1/2 tsp. sugar
1/2 tsp. basil
1/2 tsp. oregano
4 sprigs fresh parsley or 1/2 tsp. dried parsley

Procedure
In a large, heavy saucepan, brown the garlic, onions and green peppers in the olive oil. Stir frequently over low heat until the vegetables are soft and the onion is transparent.

If using canned tomatoes, stir them into the oil mixture. If using fresh tomatoes, put a separate pan of water on the stove to simmer while the vegetables are cooking. Drop 3 or 4 tomatoes in at a time, and remove them after a minute or so to a bowl.

As soon as the tomatoes are cool, peel them over the pot containing the olive oil mixture, discard the peel, and drop in the whole tomato. Taste and add spices. Simmer, covered, for about 1 hour, then adjust the seasonings.

Tomato Sauce can be stored, covered in the refrigerator for about 1 week, or frozen for up to 9 months. Glass jars are better to use for storage than plastic, which reacts to the tomatoes over a period of time.