1 (#2) can tomatoes
1 1/2 c. chopped celery
1 c. chopped green olives
1 tsp. minced onions
3 tbsp. vinegar
1 tbsp. salt
1 1/2 to 2 env. Knox gelatin

Mash tomatoes in a 2 quart saucepan. Sprinkle gelatin over this and let stand while you chop celery and olives. Place saucepan over low heat and warm while all other ingredients are added. I pour my mixture in a round salad mold. Chill for several hours. Serve on lettuce. 6-8 servings.