- 2½ gallons diced tomatoes
- 8–10 medium onions
- 4 green peppers
In a large stockpot, bring tomatoes, onions, and peppers to a boil.
Boil for 20 minutes.
Pass through tomato press or Victorio strainer.
Pour puree into large stockpot and add remaining ingredients.
Boil for 1 hour.
If sauce needs to be thickened, add therm-flo mixed with water or another