2 c. onion, diced
8 to 10 quarts tomato juice
4 green peppers
2 bulbs garlic
1 c. celery
1 tbsp. pepper
5 tbsp. parsley flakes
1 tbsp. oregano
1 c. oil
1 tsp. basil
1 tbsp. Worcestershire sauce
1/3 c. salt
1 1/2 c. sugar
1 lg. can tomato paste

Saute the onions, pepper, garlic bulbs, and celery in the oil. Blend this mixture with the parsley flakes, pepper, oregano, basil and Worcestershire sauce in a blender. Put in a roaster with the tomato juice. Add the salt, sugar and tomato paste. Stir together before you put into the oven. Bake at 350 degrees for 2 to 3 hours until thickness desired. Stir a number of times during baking. Process in jars.