1/2 bu. red ripe tomatoes
2 bunches of celery
20 med. onions
4 sweet green peppers
5 sweet red peppers
1/2 stick cinnamon
12 whole cloves
30 sprigs parsley
1 clove garlic
1 tsp. black pepper
1 c. sugar
1 1/2 c. flour
5 tbsp. salt
1 lb. butter, softened

Wash tomatoes, cut and core, then holding each over large pot so you can catch all juices, cut them into chunks. Chop celery, onions and peppers. Put cinnamon and coves in small spice bag. Combine all these in pot and add parsley, garlic and pepper. Bring to a simmering boil and let cook for 4 hours. Give an occasional stir. Remove spice bag, place colander over clean pot and pour cooked mixture into it. Do this in several batches. Force all possible pulp into pot.

Meanwhile you should mix sugar, flour and salt. Then add butter and with hands blend until it becomes a smooth paste. Then about 1/2 cup at a time blend in hot soup, stirring until you have made it a smooth paste, it should be a thin pourable paste. Pour this into remaining cooked mixture stirring to blend.

Return kettle to heat and stir while it simmers for about 30 minutes. Stir from bottom so it doesn't stick and burn. Ladle boiling hot into hot sterilized jars. Carefully wipe tops of jars clean and adjust tops so they are sealed and airtight at once. Makes about 10 quarts.