3 lbs. onions
1 can stewed tomatoes, strained
1 can Del Monte tomato sauce
2 tsp. salt
1/4 tsp. pepper
6 drops Tabasco sauce
1 tbsp. chili powder
1/4 tsp. red pepper flakes
Wesson oil

Slice onions thin (or chop) and saute in hot oil until soft but not brown. Meanwhile, in large pot combine all other ingredients. Cook until boiling, lower heat to simmer. Add drained, cooked onions and heat 5 minutes longer. These can be prepared and put in covered bowl in the refrigerator for a week or more. They are best if made a day in advance.