1 lg. (28 oz.) can stewed tomatoes
1 med. size green pepper, seeded & finely chopped
1/2 c. EACH thinly sliced green onions (including tops) & finely diced celery
1/4 c. EACH chopped watercress & sliced pimiento-stuffed green olives
2 cloves garlic, minced or pressed
1/4 c. finely chopped parsley
3 tbsp. olive oil or salad oil
1 tbsp. red wine vinegar
1 tsp. soy sauce
Salt and pepper

In a bowl, combine tomatoes (break up with a spoon) and their liquid, green peppers, onions, celery, watercress, olives, garlic, parsley, oil and vinegar and soy; stir well. Cover and refrigerate until the next day. Season to taste with salt and pepper. Makes about 5 cups.