8 quarts of ripe tomatoes (1 peck)
2 medium onions, chopped
4 stalks celery, chopped
2 medium green peppers, chopped
Blanch and peel tomatoes.
Cut and squish them until they are all in small pieces. 
Add chopped vegitables and simmer until tender
Add salt and pepper to taste. 
Stir often. 
Use a heavy pan to stew in.