18 lg. ripe tomatoes
4 stalks celery (2 c.)
6 lg. onions
3 red peppers
3 green peppers
2 c. red vinegar
1 1/4 c. sugar or more to taste
3 tbsp. salt
1 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. cloves
Sm. red hot pepper or 1/2 tsp. hot pepper
1 clove garlic

Put in large kettle and stew. Bring tomatoes to boil, then add vinegar and salt. Slow boil while preparing vegetables, add chopped or ground vegetables to the tomatoes. Slow boil or simmer for 1 1/2 hours.