13 lbs. fresh tomatoes
3 cloves fresh garlic, minced
3 green peppers, chopped
1/2 c. chopped fresh parsley
1/4 c. firmly packed brown sugar
2 tbsp. salt
1 1/2 tbsp. dried oregano
1 tbsp. dried basil
1/2 tsp. ground pepper

Scald and remove skins from tomatoes. Cut in fourths. Place in large kettle and cook until very soft. Mash or process until coarse consistency. Return to kettle and add remaining ingredients. Bring to boil over high heat, then place in 350 degree oven and cook, uncovered; stir occasionally until consistency of commercial tomato sauce. Ladle into freezer containers to within 1 inch of top. Freeze. Makes 5 pints.