1.Wash and cut up tomatoes in large cooker(squish them up as you go)Chop onion, celery, parsly and add to tomatoes along with Bay leaf. Cook until tomatoes are completely juiced up.(once it comes to a boil aprox 15 minuets) Put through a sieve to seperate juice.
2. Rub flour and butter into a smooth paste and thin with tomatoe juice. Add to boiling juice , strirring to prevent scortching.
3. Add salt, sugar and pepper.
4. Fill clean jars to within 1 inch of top of jar. Put on cap , scewing band tight. Process in water bath for 15 minuets. Transfer jars to cool and seal. You will hear the lids "sing" as they seal.