2 sweet red or green peppers (1/2 lb.)
1 tbsp. oil
1 tbsp. butter
2 med. onions, sliced 1/8 inch thick
1/2 c. chopped celery
3 or 4 tomatoes (about 3/4 lb.)
3 ears of corn
1 tsp. salt and black pepper

Chop pepper coarse about 1/2 inch squares. Heat oil and butter in heavy pot, stir in pepper, onions and celery. Cook, cover over medium heat for 10 minutes. Meanwhile add tomatoes to a pan of boiling water for 1/2 minute; drain immediately and fill pan with cold water to stop tomatoes cooking. Peel off skins, then cut tomatoes in eighths. Cut kernels off corn and scrape cobs with a knife to remove milky part. Mix tomatoes, corn, salt and pepper into onion mixture. Cook covered over low heat for 10 minutes. Vegetable will make their own liquid, but watch carefully. Makes 1 quart.