1/2 bushel tomatoes
4 med. green peppers
3 hot peppers
3-4 onions
4 tbsp. garlic salt
2 c. Wesson oil
3/4 c. sugar
3/4 c. brown sugar
1/4 c. red wine or red wine vinegar
1/2 c. salt
6 (6 oz.) cans tomato paste
3 tbsp. oregano or Italian seasoning
6 bay leaves
3 tbsp. basil
3 tbsp. parsley

Cook first 4 ingredients until done. Run through a colander. Put juice back on stove and add remaining ingredients. (Place bay leaves in cheesecloth for easy removal.) Simmer for 20 minutes and ladle into hot pint jars. Wipe rims clean and adjust 2 piece lids. Process in a boiling water bath for 45 minutes.

Makes about 20 pints.