Ted and Karen make several gallons of this every year. Probably more now that Ted is raising tomatoes in his little greenhouse.

Combine, bring to a boil and boil gently, stirring often, for about 30 minutes:
15 pounds ripe tomatoes
2 cups chopped celery
3 large onions
3 cloves garlic, minced
Whirl in a blender, a small amount at a time, or put through a food strainer, discarding the pulp.

Then add:
¼ cup sugar (or more to taste)
2 tablespoons salt
¾ teaspoon pepper
2 teaspoons horseradish
1/3 cup lemon juice
Worcestershire to taste

Add a few drops of Tabasco if you like it hot. (Remember, a little goes a long way.)


This can be put into freezer containers for freezing, or you can prepare 6 quart-size canning jars. Fill jars to within ¼ inch of the top, and process at 15 pounds pressure for 30 minutes.

Karen says that if the mixture is too thick, it can be thinned with a small amount of beef broth before serving.