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In a large kettle saute together onion,garlic, green pepper, and vegetable oil. Cook until onion is transparent. Add chopped tomatoes, oregano, basil, parsley, sugar, salt and ground black pepper. Cook for 1 hour to 1 1/2, stirring frequently. Let sauce cool and pour into quart size freezer containers. Store in freezer.
When ready to use sauce, stir in a can of tomato paste.
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