20 lg. ripe tomatoes
6 lg. onions
4 lg. stalks celery
1 red bell pepper
2 c. vinegar
4 tbsp. salt
3/4 c. sugar

Chop vegetables, and add salt and vinegar. Cook 2 hours over low heat, stirring often. Add sugar and cook 3 minutes. Fill hot sterilized jars and seal. I use more pepper and less celery as we like the taste of pepper better than celery.