1/2 bushel tomatoes
1 tbsp. crushed red pepper
1 tbsp. garlic powder
1 tbsp. oregano
1 tbsp. basil
2 lg. cans tomato paste
1 tbsp. sugar
Basil to taste
4 lg. cooking onions, chopped
2-4 hot peppers, chopped
1/2 c. salt
2 c. Mazola oil

Wash and slice tomatoes. Cook until mushy. Put in Victorian strainer and strain. Put tomatoes back in kettle and add all ingredients. Cook about 2 1/2-3 hours. Stir to keep from sticking. Put into hot jars and let seal. 20 pints.