Instructions: Combine tomatoes, quartered onions, celery and peppers. Cook until vegetables are soft, about 30 minutes. Press through a fine sieve or food mill. Cook until mixture is reduced to about one-half (for about 45 minutes).

Tie peppercorns in a cheesecloth bag, add with remaining ingredients and cook slowly until mixture is the consistency of catsup, about 1 1/2 hours. As mixture thickens, stir frequently to prevent sticking.

Pour, hot, into jars leaving 1/4-inch head space. Adjust caps. Process half-pints and pints 20 minutes in boiling water bath.

To use: Add 1 cup salad oil to 1 pint jar of barbecue sauce and mix thoroughly.

This recipe yields 4 to 5 pints.

Yield: 4 to 5 pints

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