1/2 bushel tomatoes
3 lb. onions
4 green peppers

Cook for 2 1/2 hours until soft. Makes 7 quarts juice. Put juice through a sieve.

1 1/2 tsp. red pepper (optional)
2 c. vegetable oil
2 tsp. basil
2 tsp. oregano
1 1/2 c. sugar
2 tsp. parsley
6 bay leaves
1/2 c. salt
2 tsp. garlic salt

Boil juice and spice until thick. Add 4 (12 ounce) cans tomato paste, optional (for thicker sauce). Bring to boil. Put in jars and adjust lids. Place in pressure cooker for 5 minutes, for 5 pounds of pressure. Makes 18 to 20 pints.