1/2 bushel tomatoes
4 cloves garlic
2 sweet peppers
1 hot pepper
2 1/2 lbs. onions
6 ribs celery
1 bunch parsley
4 (12 oz.) cans tomato paste
Juice of 1 lemon
1/2 c. sugar
1/2 c. plain salt
4 tsp. basil
3 tsp. oregano
1 tsp. butter
3 tbsp. paprika
1 tsp. pepper
1 1/2 c. oil

Cut up tomatoes in large stainless steel pot with garlic. Cook, strain and return to pot and simmer. Saute onions, peppers and celery in oil until soft. Strain (oil and all). Add mixture to tomatoes. Add spices. Cook over low heat 2 1/2 to 3 1/2 hours or until thickened. Stir often. Put in hot jars leaving 1/2 inch head space. Hot water bath 15 minutes. Can freeze.