1/2 bu. tomatoes
6 garlic cloves
6 med. onions, chopped
1 c. chopped parsley
1/2 c. brown sugar (packed)
1/4 c. salt
3 tbsp. oregano leaves
2 tbsp. basil
1 tsp. pepper

Cook tomatoes. Remove skins and seeds by running through colander. Add remaining ingredients to tomato juice. Bring liquid to boil and cook uncovered for 4 hours. Cool. Place in freezer.

Makes 10 one pint containers or 5 one quart containers.