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spoon of garlic salt. Seed and cut up a green or red bell pepper. Cook for about 15 minutes, stirring occasionally, until tomatoes are soft.
Blend three cups at a time for a count of 20 in blender. Pour into sieve and set over a large measuring cup and press with a tablespoon. All but the seeds and skins go through. Chill in one-half gallon jar.
Diana makes about a half-gallon at a time while she is cooking supper. She freezes what they do not drink, “which isn’t much.” Add salt at the rate of one-half teaspoon per quart if you like.
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