In a 10-quart Dutch oven, combine with tomatoes: 1 1/2 tbsp. salt 1/2 tsp. pepper

Bring to a boil, stirring occasionally. Boil gently, covered, for 1 hour. Stir occasionally. Puree through food mill. Put back in pan. Add: 3/4 c. parsley 6 cloves garlic, minced 3 tbsp. basil 3 tbsp. oregano 3 tbsp. thyme 3 bay leaves

Boil gently, uncovered, 1 1/4 hours or until desired consistency. Put in hot pint jars. Process 55 minutes or you may freeze.

To freeze, cool, put in containers and freeze.