1 (1 lb.) can tomatoes (do not drain)
1 (3 oz.) pkg. lemon Jello
1 c. cold water
1 tbsp. parsley flakes
2 tsp. chopped onion
1 tbsp. chopped pepper
1 c. chopped celery
Salt

Combine water and tomatoes. Bring to a boil. Stir in Jello. Add remaining ingredients. Pour in mold. Chill. Unmold and garnish with olives or artichoke hearts.