1/2 bushel tomatoes
2 heads garlic
3 lbs. onions
4 hot peppers, sliced
1 pt. vegetable oil
8 (6 oz.) cans tomato paste
1 tbsp. oregano
1 tbsp. sweet basil
1 to 2 c. sugar (personal preference)
1/2 c. salt
2 tbsp. parsley
2 crushed bay leaves

Peel, quarter and cook tomatoes and garlic. Put through food mill or sieve. Saute onions, hot peppers and oil until tender. Put through food mill or sieve. Combine tomato puree, onion puree and remaining ingredients. Cook for 1 hour or until thick. Fill sterilized jars and seal. Process in hot water bath for 45 minutes. Yield: 10 to 12 quarts.