Best Big Batch Tomato Sauce

1/4 cup salad oil
3 med. onions, thinly sliced
3 large carrots, thinly sliced
2 med green peppers, diced
2 med garlic cloves, minced
12 lbs tomatoes, peeled and diced
1 12 oz can tomato paste
1/4 cup packed brown sugar
2 tbsp salt
2 tsp oregano leaves
1 1/2 tsp basil
1/2 tsp pepper

About 3 1/2 hours before serving:

In 8-quart dutch oven or medium heat, in hot salad oil, cook onions, carrots, green peppers, and garlic until tender, stirring occasionally. Add tomatoes and remaining ingredients; over high heat, heat to boiling. Reduce heat to medium low; partially cover dutch oven and cook 2 hours, stirring occasionally. Makes about 9 pints (Each pint is enough to serve over one 8-oz package spaghetti.

To Freeze and use up to 1 year:
Spoon sauce into nine 1-pint freezerproof widemouthed containers or freezer weight plastic bags, leaving at least 1 inch space at top of container. When reheating add a little water to avoid scorching.