1 lg. onion
1/2 c. butter
1/4 c. oil
2-3 green peppers
6 buds chopped garlic, minced
3 qt. tomato juice

Brown the above in skillet. Add in large kettle 3 quarts tomato juice (water drained off), 2 tablespoon oregano, 2 teaspoon sweet basil, salt to taste, two bay leaves. Cook two or three hours. Add six (6 ounce) cans tomato paste, cook 10 minutes longer; add 2 teaspoons sugar to quart.