Homemade Spaghetti Sauce

I must warn you--this sauce made me despise Ragu and all those other store-bought sauces. I licked the pot--no lie!--after I canned this. Which brings up another point. This is actually a canning recipe. So if you want to know how to "can" (I think it should be called "jarring" since you actually put it in jars) this, then just comment and I will send you instructions. You can also just put it in the refrigerator if you plan on using it all within about 2 weeks. OR you can freeze it in Freezer bags (double bag it just in case you have a hole!). Anyway, we love this sauce. It should make enough to make spaghetti about 8 times, depending on if you like a lot of sauce or not:

HOMEMADE SPAGHETTI SAUCE INGREDIENTS

10 lbs fresh tomatoes
3 tablespoons olive oil
4 1/2 cups onions, chopped (I use yellow or Vidalia)
3 cloves garlic, minced
1 1/2 teaspoons dried oregano*
2 bay leaves*
1 tablespoon plain non-iodized salt (this is important if you are canning)
1 tablespoon granulated sugar
1 teaspoon black pepper
pinch of red pepper (or more if you like it spicy)*
1 tablespoon dried parsley*
1 tablespoon dried crushed celery leaves*

*All these spices are things you should find in the dried spice section of your grocery store

INSTRUCTIONS (for using, refrigerating, or freezing)
(1)Peel, core, and chop tomatoes.
(2)Combine with remaining ingredients in heavy saucepan (a big pot).
(3)Simmer 2 hours, uncovered, until you reach desired consistency (the longer you simmer it the thicker it will get). Your house will smell amazing.
(4)If you like chunky sauce leave it as is. If you like smooth sauce, then put it through a food processor or blender before storing.
(5)Let it cool completely before storing it in refrigerator or freezer.