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RAGU SPAGHETTI SAUCE 
1/2 bushel tomatoes
2 hot peppers or 2 tbsp. dried
2 c. vegetable oil
1 entire bulb garlic
4 green peppers
3 lb. onions
1/2 c. canning salt
1 tsp. basil
1/4 c. oregano or 3 tbsp.
1/2 to 1 1/2 c. sugar (start with 1/2 c. and add to taste after sauce has simmered awhile)

Cook onions, garlic, and green peppers in oil for 1/2 hour. Put through blender until liquified. Put tomatoes (just wash and core leaving skins and seeds) through blender until liquified. Boil everything together until desired consistency. Add 1 large can tomato paste for added flavor. Mix well. Pour into plastic container and freeze. To can: heat to boiling, put in sterilized jars to brim, seal at once.
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