1/2 bu. tomatoes
4 (12 oz.) tomato paste
1 pt. oil
Onions
2 tsp. oregano
2 cloves garlic
1 tsp. basil or celery seed
1/2 c. salt
1/2 c. sugar
4 sweet peppers
4 hot peppers

Tomatoes need to be juiced down. In large pot mix all ingredients; cook down several hours, to individual taste. Can in glass jars. Seal in cannery.