1/2 bushel tomatoes
3 lbs. finely chopped onions
4 hot pepper or 1 tsp. cayenne pepper
2 c. salad oil
1 tbsp. oregano
1/2 c. salt
2 tbsp. basil
1 1/2 c. sugar

Peel and cook tomatoes for 1 hour. Then add the rest of the ingredients and cook 1 hour longer. Then add 4 (12 ounce) cans tomato paste and bring to a boil and can: either open kettle or hot water bath.

NOTE: The tomatoes may be put through a sieve or blender after they are cooked the first hour, but I like it chunky, so don't do either.