*makes 5 quarts*
Ingredients
(2) ice cream pails of ripe tomatoes (20-24 tomatoes)
(6) medium onions
Cook together until the onions are soft. Cook slow. Do not have to peel the tomatoes. Put through blender. Add 3/4 cup of flour (can add a little of this at a time when blending). Add the following:
- 3/4 cup of sugar
- 1/4 cup of canning salt
- 1 heaping tsp. of celery seed
- 1/2 cup of butter
- 1 tsp. of garlic powder (optional)
Put in jars and process for 20 minutes.
