1/2 bu. tomatoes
2 whole buds garlic
3 lbs. onions
4 hot peppers
1 pt. Crisco oil
4 (12 oz.) cans tomato paste
1 tbsp. basil
1 tbsp. oregano
1 1/2 c. sugar
1/2 c. salt

Juice the tomatoes. Saute onions, garlic and hot peppers in oil. Add to tomato juice. Add spices, sugar and salt. Add tomato paste. Simmer until thick. Pour into sterile jars and seal. Pressure cook 10 minutes at 5 lbs. pressure or use water bath.