2 gallons tomatoes
7 med. onions
14 ribs celery
1/2 lb. butter
8 tsp. salt
1/4 tsp. red pepper
2 c. sugar
3/4 c. cornstarch

Wash tomatoes, cut and core out. Don't peel. Boil tomatoes, onions and celery until tender. When tender, put in blender and blend. Then put in a strainer to take peeling and seeds out. Put strained mixture pack in pot. add butter, salt, red pepper and sugar.

When thoroughly hot, thicken with 3/4 cup cornstarch which has enough water added to it to make it smooth. Stir until thickened. Pack into hot canning jars and cold pack for 20 minutes. I have also frozen this. Makes 3 quarts and 1 pint.