1 peck tomatoes
24 oz. tomato paste
1 tsp. oregano
1 tsp. basil
1/8 c. salt
1/4 c. sugar
1/2 c. cooking oil
2 cloves garlic
Chopped onion and pepper may be added according to taste

Simmer ingredients for 1 hour. This can be pressed through a colander before you simmer or after. I find it best to get the tomatoes hot. Press them and them add other ingredients and simmer 1 hour. You can use pint or quart jars. Heat jars and lids before adding hot spaghetti sauce (do not pressure cook!). Tighten lids and set aside to cool. Jars will seal themselves. When ready to use, can add browned ground meat, mushrooms, etc.