1/2 bushel tomatoes
1 pt. olive oil
3 lb. onions
2 garlic buds or 2 1/2 tbsp. minced garlic
8 cans (6 oz.) tomato paste
4 hot peppers, chopped fine
1 1/2 c. sugar
1 tbsp. basil
1/2 c. salt
2 tbsp. oregano

Grind peppers and onions. Cook 1/2 hour in oil. Cook tomatoes and garlic as for juice. Put it through sieve. Add peppers and onions to juice. Add rest of ingredients. Cook a few minutes. Put in jars and seal. Makes 9-12 quarts.