1/2 bushel ripe tomatoes
2 sweet peppers
3 lb. onions
1 1/2 c. sugar
1 tbsp. oregano
8 (6 oz.) cans tomato paste
2 bulbs garlic
2 hot peppers
1 pt. cooking oil
1/2 c. salt
1 tsp. sweet basil

Wash and cut tomatoes. Put in kettle. Add garlic (separate cloves). Cook thoroughly. Combine peppers, onions, and oil in pan. Cook thoroughly. Put both cooked mixtures through food mill. Combine all ingredients and heat until fully heated, stirring often, so it won't scorch. When boiling pour into jars, seal immediately. (I boil my lid inserts so the rubber will be soft.) Yields 12-15 quarts.

Isaiah 43:1b-3a