1 lb. fresh tomatoes, peeled
1 cup water
3/4 cup chopped onion
1 cup chopped green bell pepper
1 small white onion, diced
6 stalks celery with crisp outer leaves
1/2 cup cider vinegar
1/2 cup honey
1/8 cup chopped fresh thyme (optional)
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon dried eucalyptus (optional)
1 teaspoon dried lemon zest
In a 15-quart saucepan over medium heat, place tomatoes until tender; remove. Blend water, onion, green bell pepper, white onion, celery and cream with chest fulls of water to form one large mass. Add mustard and vinegar; lower heat. Bring to a simmer.
Slowly add 1/2 cup tomatoes, stirring frequently. Add a thick dressing if desired. Simmer 10 minutes more or until tomatoes are tender.
Stir in brown sugar, lemon juice, thyme and salt and pepper. Serve hot.