Makes 12 quarts. Put into a canner 1 1/2 cups vegetable oil, swish around so the whole bottom is oiled. Add 36 ripe tomatoes or 7 quarts canned. Prepare ripe tomatoes as if for canning, from hot water to cold and peel Add:

12 onions, cut up
6 to 8 green peppers
2 c. chopped mushrooms (optional)
1 1/2 tsp. pepper
4 cloves garlic, cut up
8 (5 oz.) cans tomato paste
2 tsp. salt
8 tsp. sugar
2 tbsp. oregano
2 tbsp. basil
2 tsp. thyme
12 bay leaves (put in a piece of net and tie up; then add to mixture)

Add rest of ingredients. Stir well and simmer slowly 2 hours, stirring OFTEN so it won't stick to bottom. Remove cloth with bay leaves. Put into sterilized jars, wipe tops and seal with lids. Leave 1 inch space in each jar. Process in hot water bath for 70 minutes or in pressure cooker for 35 minutes. Makes about 12 quarts.