Ragu Spaghetti Sauce - cooking recipe

Ingredients

1/2 bushel tomatoes
1 bulb garlic (use entire bulb)
2 hot peppers or 2 Tbsp. dried
4 sweet green peppers
3 lb. onions
1 1/2 c. sugar (start with 1/2 c., add rest to taste)
1/2 c. canning salt
2 c. vegetable oil
1 tsp. crushed basil
1/4 c. oregano

Preparation

Cook onions, garlic and peppers in oil for 1/2 hour.
Put through blender until liquified.
Wash and core tomatoes; put into blender until liquified.
Boil everything together to desired consistency.
Add one large can tomato paste for added flavor and body.
Mix well.
Put in hot sterile jars.
Also freezes well.
Use as you would any commercial sauce.
Makes 30 pints.