| | Directions | | Quarter tomatoes and place in a large kettle. Add celery, onions, green pepper and parsley. Simmer uncovered about 45 to 50 minutes stirring occasionally. Cool slightly. Put through a sieve or food-mill. Return to kettle and add remaining ingredients. Mix well. Bring to a boil. Remove from heat and cool. Pour into freezer containers leaving 1/2 inch head space. Freeze up to 12 months. Can be put hot into jars and sealed. |
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| Ingredients | | - |  | 3 pounds ripe tomatoes (40 medium) |
| - | | 2 stalks celery, chopped |
| - | | 3 onion chopped (medium) |
| - | | 1 green pepper chopped (medium) |
| - | | 1 1/2 cups chopped fresh parsley |
| - | | 1/2 cup sugar |
| - | | 1 tablespoon Worcestershire Sauce |
| - | | 4 teaspoons Salt |
| - | | 1/4 teaspoon hot pepper sauce |
| - | | 1/4 teaspoon cayenne pepper |
| - | | 1/4 teaspoon black pepper |
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