1/2 bushel tomatoes (make juice)
2 tsp. garlic powder
1 pt. Wesson oil
4 green peppers, chopped
3 lb. onions, chopped
12 oz. tomato paste, diluted with water
2 c. sugar
1/2 c. salt
1 tbsp. oregano
1 tsp. basil

Peel and bring tomatoes to rolling boil. Mash and run through colander for juice. To tomato paste and water (mixed 1/2 and 1/2). Add tomato juice. Mix with remaining ingredients and cook 1 hour. Put in hot sterilized quart jars and seal. Makes 12 quarts.