3 onions, chopped
4 cloves garlic, chopped
2 c. green pepper, diced
2 tbsp. dried parsley
4 tbsp. oregano
2 tbsp. thyme
2 tbsp. basil
2 tbsp. marjoram
4 tbsp. salt

Peel and core a 3 gallon bucket ripe tomatoes (Italian tomatoes best). Cook until tender. Blend hot tomatoes in blender until smooth (30 seconds). Strain to remove seeds. Put tomatoes in large kettle or canner and simmer. After desired thickness is obtained, put in hot jars and boil in water bath for 20 minutes.

SPAGHETTI:

Add 3 cups mushroom slices, 3 cups sliced celery plus 1 1/2 tablespoons rosemary.

TACOS:

Vegetables the same, plus 6 chopped green chili peppers. Spices different; 3 tablespoons chili powder and 1 tablespoon cumin.