Spaghetti Sauce

• 1/2 bushel ripe tomatoes
• 3 lb. onion
• 4 hot peppers, seeds out
• 2 bulbs garlic
• 1 pt. vegetable oil (2 c.)
• 1 Tbsp. oregano
• 8 (6 oz.) cans tomato paste

1. Clean and core tomatoes and cut in quarters.
2. Bring to boil and stir often, until they are well cooked.
3. (Don't add water.) Put tomatoes through a sieve and store juice in clean jars for a day in refrigerator, until water comes to top of jar.
4. Take off water and use only the bottom part.
5. Now, cook your onions, peppers and garlic in oil until tender.
6. Cool a little, then put in blender until well blended.
7. Add this and other ingredients to your tomato juice and cook in large pot until thick.
8. Some only cook it 30 minutes, but I did mine a couple of hours.
9. Use your own judgement.
10. Scald your jars and lids.
11. Put the sauce in them and you are done.

bushel ripe tomatoes, onion, hot peppers, garlic, vegetable oil, oregano, tomato paste

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290270 (may not work)