1/2 bushel tomatoes, juiced
2 green peppers
3-4 big onions
3 hot peppers
4 tbsp. garlic salt
2 c. oil
3/4 c. white sugar
3/4 c. brown sugar
8 (6 oz.) can tomato paste
4 tbsp. Italian seasoning
6 bay leaves
2 tbsp. parsley
1/4 c. salt

Cook all together for two hours. Put in jars. Pressure cook at 10 pounds for 10 minutes.