1/2 bushel tomatoes
3 sweet green peppers
2 hot peppers
2 garlic onions
18 onions
2 c. oil
6 (12 oz.) cans tomato paste
2 c. sugar
1/2 c. salt
9 bay leaves
2 tbsp. oregano

In a very large pot (12 quarts or more) cook tomatoes, garlic and bay leaves. Simmer 3 hours. Chop peppers and onions and simmer in oil 30 minutes. Pour this mixture into tomato mixture (including the oil). Put mixture through a food mill. Then add the 4 cans of tomato paste, sugar, salt and oregano. Simmer 30 minutes. Stir constantly to avoid scorching. Ladle into hot 1 quart jars and seal.