Cook:

1/2 bushel of tomatoes
3-4 lg. onions

2 1/2 to 3 hours - put through.

Add the following:

4 hot peppers or 1/2 tsp. red pepper salt
1 1/2 c. olive oil
1 tbsp. basil leaves
1 tbsp. oregano
1 1/2 c. white sugar
1/2 c. salt

Boil 1 hour, then add 4 (12 ounce) cans of tomato paste. Bring to a boil and pack into hot jars and seal. Makes 20 pints.