2 lg. onions, chopped
2 cloves garlic, minced
1/4 c. cooking oil
20 c. tomatoes, peeled and coarsely chopped
2 scant tbsp. salt (canning salt)
1 tbsp. sugar
1 tbsp. Italian seasoning
2 c. juice off the tomatoes you chopped or 2 c. water

Saute onions and garlic in oil. Place in large saucepan and add all other ingredients. Bring to a rolling boil. Stir occasionally to keep from scorching. Pour into clean jars. Seal with sterilized lids. Put into canner or boiler containing hot water and boil for 15 minutes after boiling has resumed. Leave in hot bath about 10 minutes longer.