This is a large batch, we can tons of it.

4 ice cream size buckets of cut up tomatoes(20 qts)
3 bay leaves
5 or 6 onions
5 or 6 stalks of celery(use leaves)
2 or 3 peppers of any kind
Cook until all vegetables are tender. Put thru Victoria Strainer
1 1/2 C flour
1 1/2 C margarine
2/3 C sugar
2 tsp pepper
3 Tbsp salt
3 Tbsp parsley flakes
Put margarine in hot tomatoes after you have put them thru the strainer. Add a little tomoato juice to the flour and sugar, mix together, and heat until thick.

To can, put in large jars and seal. Heat in water bath for 55 minutes. Good for 2 years, but doubt it'll last that long once you taste how good it is!