2 onions, chopped
2 heads of garlic, minced
2 tablespoons olive oil
1 large can diced tomatoes
1 - 46 ounce can tomato juice
1 - 28 ounce can stewed tomatoes
2 - 6 ounce cans tomato paste
2 - 8 ounce cans tomato sauce
4 stalks celery with leaves, chopped
4 tablespoon Italian seasoning
2 tablespoon oregano
1 tablespoon thyme
2 tablespoon fresh basil, minced
1 tablespoon rosemary
1/4 cup pepperoncini juice
2 tablespoons sugar
1 tablespoon crushed red pepper flakes
1) Saute onion, celery, and garlic in olive oil until soft and aromatic. Add all ingredients. Simmer for at least 4 hours. The longer, the better. If too soupy, leave the lid off for the last hour.