1 16 oz. can diced tomatoes (approx.) 2 cups
1 32 ounce can crushed tomato or puree (approx. 4 c.)
1 medium size onion chopped
1 6 oz. can tomato paste
6 2 inch long pickled chili peppers chopped (1/3 cup)
1 tbsp. olive oil
1 tbsp. wine vinegar
1/4 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. dry basil
1/4 tsp. black pepper
1/4 tsp. crushed oregano

Combine all ingredients. Simmer for about 1/2 hour, then refrigerate.