1/2 bushel tomatoes
1 small zucchini
3 lb. onions
1 pt. vegetable oil
8 (6 oz.) cans tomato paste
3 hot peppers
1 green pepper
1/2 lb. chopped mushrooms
1 tsp. fennel
1/2 c. salt
1 tbsp. celery salt
1 tbsp. sweet basil
1 tbsp. parsley
2 tbsp. oregano
2 tbsp. black pepper
3/4 c. sugar

Grind peppers and onions. Cook 1/2 hour in oil. Put through a sieve then add to juice. Add remaining ingredients. Cook until thickened. Put sauce in sterilized jars and seal. Process 15 minutes in pressure canner.