1/2 bushel red tomatoes, core & quartered
3 lb. onions
1 pt. oil
1/2 c. salt
2 heads garlic
Lg. bunch fresh parsley
6 to 8 leaves fresh basil
1 c. sugar
2 tsp. oregano
10 (6 oz.) tomato paste

Wash, core and quarter tomatoes. Add all ingredients except tomato paste. Cook in a large kettle for 4 to 6 hours. Stir often. Put through food mill. Add tomato paste and bring to full rolling boil. Hot pack in sterilized jars. Makes 13 quarts.