1/2 bushel tomatoes
2 or 3 garlic buds
3 lb. onions
4 hot peppers
1 pt. oil
1 tbsp. oregano
1 tbsp. basil
1 1/2 c. sugar
1/2 c. salt
8 cans tomato paste

Cook together tomatoes and garlic buds; put through sieve. Cook onions and peppers in oil until tender; add to tomatoes and garlic, then add 8 small cans of tomato paste (48 ounces), 1 tablespoon oregano, 1 tablespoon sweet basil, 1 1/2 cups sugar, and 1/2 cup salt. Simmer until thick. Fill jars and seal.