Mixed Vegetable Leather
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2 cups cored, cut-up tomatoes
1 small onion, chopped
1/4 cup chopped celery
salt to taste

Cook over low heat in a covered saucepan 15 to 20 minutes. Purée or force
through a sieve or colander. Cook until thickened. Spread on a cookie sheet
or tray lined with plastic wrap. Dry at 140ºF.

From National Center for Home Food Preservation