Enchilada Sauce (Joycelyn)

7 quarts
45-50 cups tomatoes, chopped
2 1/2 tablespoons garlic salt
1 1/3 cups Chili Powder
2 tablespoons salt
7 tablespoons sugar
1 3/4 cups oil


Place the tomatoes in a large non-reactive pan (stainless steel or enamel). Heat gently to soften tomatoes. Run through food mill fitted with fine screen to remove seeds and skins.
Return pulp and juice to the pan. If the tomatoes are juicy, simmer the sauce for at least 1 hour. When you have a thick tomato juice, but not yet tomato sauce, add the garlic salt, salt, sugar and chili powder. Stir well.
Ladle into hot jars and process 30 minutes in a water-bath canner.