1 gallon tomatoes
1 sm. onion, sliced
1 stalk celery or celery leaves
1 bay leaf
2 tsp. salt
1/4 tsp. paprika

Cook the mixture until the tomatoes are tender and put it through a strainer. Boil the pulp until it is reduced to 1/2 the original volume. Seal it in hot, clean jars.

The cubes left from canning, tomatoes, may be made into soup or puree.