1 (16 oz.) can Del Monte stewed tomatoes
1 (3 oz.) pkg. lemon Jell-O
1/2 tsp. salt
1 tbsp. vinegar

Pour tomatoes into saucepan (save can to use as mold). Bring to a boil. Add Jell-O and salt, stirring until dissolved. Add vinegar. Cool. Pour into can. Chill until firm. To unmold, puncture bottom of can before dipping in warm water or open bottom of can with can opener and punch out mold. Serve with mayonnaise, if desired.

Makes about 2 cups, 4 side dishes or 6 relish servings. Dressing made from Philadelphia cream cheese, milk and chopped cucumber also good.