1 bulb garlic
6 onions
6 green peppers
5 stalks celery, including leaves
1/2 bushel tomatoes

Cook for 1 hour. Run through the food processor. Add 2 cups sugar, 1/2 cup salt, and 1 pint olive oil (omit olive oil if canning). Cook again 1/2 hour. Add 6-8 bay leaves, 2 tablespoons oregano, 4 large cans (12 ounce) tomato paste. Cook for an additional hour.

Freeze or can.

For canning, seal in hot jars when boiling; process in a boiling water bath canner for 45 minutes.

Makes 11 quarts.