Put through a food processor or blender and pour into a large saucepot
2 1/2-3 pounds of onions (about 10)
3 green peppers
2 hot peppers (if desired)
1 head garlic
Add:
10-10 1/2 quarts tomato juice
1/4 cup salt
1 teaspoon basil
1 teaspoon oregano
1 pint oil (2 cups)
1 1/2 cups sugar
48 ounces tomato paste
I usually wait until the sauce has thickened some before adding the tomato paste.
Cook until thick and can.
Yield: 10 quarts.