3 qts. blended raw tomatoes (unpeeled, if you like...I did)
3 c. blended raw onions
18 oz. tomato paste
2 green peppers (blended)
4 lg. stalks celery (blended)
3 or 4 buds garlic (chopped fine)
2 tsp. canning salt
1 tsp. oregano
2 tsp. basil
1 tsp. fennel seed
3 beef bouillon cubes
Dash of red pepper

Cook slowly for one hour after bringing to a boil. Makes about 9 pints.