4-5 pounds tomatoes, peeled, cored and chopped
12 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons oregano
6 bay leaves
1/4 cup salt
1 tablespoon black pepper
2 teaspoons crushed red pepper
3 tablespoons Voodoo Queen hot sauce
1 1/2 tablespoons sugar
Bottled lemon juice or citric acid

Cook minced garlic in oil in a large sauce pot until tender. Add remaining ingredients and simmer about 20 minutes, stirring occasionally. Press through fine sieve or food mill; discard seeds. Cook pulp over medium-high heat until it thickens. Reduce volume by one-half for a thick sauce. Stir frequently to prevent sticking. remove bay leaves. Add 2 tablespoons of bottled lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar. Pour hot into hot jars, leaving 1/4-inch head space. Adjust caps. Process pints 35 minutes and quarts 40 minutes in boiling water bath. Yield: about 7 quarts.

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