1/2 bushel tomatoes (26 lbs.)
1 pt. cooking oil
3 lbs. onions, chopped
1/2 c. salt
1 or 2 tbsp. oregano
10 cloves garlic
4 hot peppers, chopped
1 c. sugar
4 lg. cans tomato paste
2 tsp. sweet basil

Cook tomatoes and garlic together; simmer until done. Sieve through colander. Then cook oil, pepper and onions on very low heat for 3 hours. (I use the crockpot.) Add tomato juice, sugar, salt, tomato paste, oregano and basil. Continue to cook 1 1/2 to 2 hours, until thick. Be sure to use heavy pot, stirring frequently. When thick, fill jars and seal in hot water bath. (I use pressure canner, bring pressure to 10 pounds, turn off heat and let cool before removing.)