2 cans (16 oz.) stewed tomatoes
8 drops Tabasco sauce
1 pkg. (6 oz.) raspberry Jello

Drain juice from tomatoes and add enough water to make 3 cups liquid. Bring to a boil. Remove from heat and add Jello. Stir to dissolve. Add cut up tomatoes and pepper sauce and stir well. Pour into glass baking dish. Chill until firm.