5 gal. red ripe tomatoes
Oregano
Garlic
Pepper
1/2 tsp. basil
4 tbsp. sugar
3 tbsp. salt
1 bay leaf

Fill a 5-gallon bucket full of red ripe tomatoes. In two 8-quart pans quarter the tomatoes. Cook until mushy; then strain through colander. Put in large pan. Add a sprinkle of oregano, garlic, pepper and 1/2 sprinkle of basil. Add sugar, salt and bay leaf. Heat to nearly boiling. Place in quart mason jars and pressure cook for 10 minutes at 5 pounds PSI.