20 med. to lg. tomatoes
2 tbsp. brown sugar
1 tbsp. salt
1/2 tsp. pepper
2 lg. onions (2 c.), chopped
2 tsp. basil
4 cloves garlic, minced
2 bay leaves
1/2 c. snipped parsley
2 tsp. oregano leaves
2 tsp. thyme leaves
2 green peppers

Peel and quarter tomatoes and cook 10 minutes in the microwave, draining twice. Put in blender or food processor. Process onions, garlic and herbs, adding a little tomato juice if necessary. Put all of the above in a Dutch oven and cook for 25 minutes. Freeze or process in a pressure cooker for 55 minutes at 5 pounds pressure, if adding green pepper. Put green pepper in processor with the onions.

Note: 5 green peppers, 4 medium onions, 3 tablespoons brown sugar, seasoning same as above. 2 colanders full of tomatoes or 4 (2 quart) pitchers of tomatoes, makes 11 (8 ounce) jars or 5 pints.