1/2 bushel tomatoes, peeled & quartered
2 green sweet peppers, chopped
3 hot peppers, chopped
3 lb. onions, chopped
3 cloves garlic, chopped
4 (18 oz.) cans tomato paste
1 1/2 c. sugar
1/2 c. canning salt
2 c. olive oil
2 tbsp. basil (sweet)
2 tbsp. oregano

Mix vegetables and cook for 3 hours. (Tomatoes could be cut up smaller to reduce lumps.) After 3 hours, add the tomato paste, sugar, canning salt, olive oil, and in a cloth bag, the basil and oregano. Cook 2 more hours. Fill hot sterilized jars, leaving 1/2 inch space from the top and process in hot water bath for 15 minutes.