3 (16 oz.) cans tomatoes, chopped
2 tbsp. vinegar
1/4 tsp. ground cloves
2 stalks celery, chopped fine
1 med. onion, chopped fine
Salt and pepper to taste
1 (3 oz.) pkg. lemon Jello

Combine first 6 ingredients in medium saucepan. Place on medium heat, bring to a boil. Boil for 2 minutes.

Meanwhile, place Jello in a bowl and pour boiling liquid over Jello, mix thoroughly. Pour into small mold or casserole dish. Chill until set. Serve on lettuce, garnish with mayonnaise and paprika.