1/2 bushel tomatoes, scalded or peeled
3 lbs. onions, chopped
2 c. vegetable oil
2 tbsp. basil
2 tbsp. oregano
1 1/2 c. sugar
1/2 c. canning salt

Cook ingredients 1 hour. After mixture reaches the boiling point, add 4 (12 ounce) cans tomato paste. Bring to a boil, then can. Makes 10 quarts.