Spaghetti Sauce
Scald and peel half a bushel of tomatoes (we used our food strainer instead), 6 cups chopped onions, 4 chopped green peppers, 1 clove of garlic. Cook for 1 and a half hours, stirring frequently. Add 1 pt olive oil, 1 cup sugar, 1/2 cup salt, 1 tbsp oregano, 1 tbsp crushed basil leaves, 1 tbsp italian seasoning, 1 tbsp parsley, 5-12 oz cans tomato paste, 4 jalopeno peppers. Cook another 45 min stirring frequently. Put in jars. Heat lids and seals to boiling. Put lids and seals on jars. Process 15 min. in water bath canner.
Merry Heart Crafts 
Thanks so much for sharing this recipe. Have you ever used any other type of oil, as olive oil is very expensive here?
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