12 med.-sized tomatoes, scalded and peeled
1 med.-sized green pepper
1 stalk celery
2 tbsp. oil
1 tbsp. brown sugar
1 tsp. salt, a dash of pepper
1 lg. onion

Heat oil in a large saucepan. Chop onion, pepper and celery then add to hot oil and cook over medium heat until tender. Cut up the tomatoes and add to the pan along with sugar, salt and pepper. Reduce heat to medium low and cook for 45 minutes. (Some cooks like to stir in bread cubes to make a thicker stew.) 6-8 servings.