2 1/2 gallons tomato juice
1 tbsp. onion flakes
1/2 c. chopped parsley
1/4 c. salt
3 tbsp. oregano leaves
2 tbsp. basil
1 tsp. minced garlic
1 tsp. pepper

Prepare juice as for canning, return to kettle and add all above ingredients. Cook about 1/2 hour. Add approximately 2 cups cornstarch that you have mixed with cold water to thicken. Cook a little longer and put in jars and seal.