Saute onion, garlic, green pepper, and vegetable oil. Cook unitl onion is tranparent.
Add the chopped tomatoes, oregano, basil, parsley, sugar, salt and ground pepper.
Cook for 2-3 hours on low heat. Stirring grequently.
Let sauce cool. Pour sauce into quart size containers. Prepare jars in hot water bath to seal.
Originally Submitted
1/3/2012
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