1/2 bushel ripe tomatoes
8 (6 oz.) cans tomato paste
2 tbsp. oregano
1 tbsp. basil
2 tbsp. Italian seasoning
1/4 c. salt
1 c. sugar

1/2 c. oil
1 whole garlic
2 sm. onions

Quarter tomatoes and cook until tender, let sit for a couple hours, then run tomatoes through a sieve for the pulp. Combine the tomato pulp and remaining ingredients and simmer for 1/2 hour, put sauce in jars. Place in pressure canner for 10 minutes at 10 pounds pressure.