Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by Janey and Booth Outlan.
1Run all the vegetables through your Cuisinart or equivalent food processor. Puree about 1/2 the tomatoes and onions, then mix the spices into it. Leave the other 1/2 coarse chopped to give a better texture and visual appeal.
2Add Pace, which contains thickness that will help keep the sauce from seeming watery, and it contains enough preservatives to keep the sauce from spoiling quickly.