Tomato Red Pepper Sauce

1/2 cup olive oil
5 large onion chopped
8 cups red pepper chopped
4 stocks celery chopped
2 heads garlic chopped
4 cans tomatoes
2 cans tomato paste
2 tablespoons oregano minced
1 teaspoon rosemary dried
4 tablespoons basil dried
2 tablespoons garlic granules
2 tablespoons brown sugar
1 tablespoon lemon juice

In very large stock pot heat oil, add onion and 1/4 cup red pepper, cook until onion well caramelized, watch for burning.

Add the rest of the red pepper, the celery, and the garlic. Cook until the celery is tender.

Add tomatoes and tomato paste, stir well. Add the oregano, rosemary, basil, garlic granules, brown sugar, and lemon juice, stir well.

Simmer at low heat, stirring frequently for several hours.

Pour into sterilized 500 ml jars, leaving 1 inch head space for freezing, screw on lightly the sterilized lids.

Let cool, freeze.

My own recipe.