Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

17 lb Tomatoes (1 peck)
1 c Brown sugar
2 md Onions
1 c All-purpose flour
2 Hungarian hot peppers
1 ts Ground allspice
3 sm Bunches celery
1 ts Ground cinnamon
1 lg Bunch fresh parsley
1 ts Ground cloves
1/2 c Coarse salt
1/4 ts Black pepper
1/2 c ( 1 stick) butter

Core the tomatoes and chop them coarsely. Chop the onions, peppers,
celery, and parsley coarsely, and divide equally, along with the
tomatoes, between 2 very large, deep kettles. Divide the salt between
the 2 kettles, too. Cover, bring to a boil, and simmer over
medium-low heat for 1 hour, or until all vegetables are very tender.
Stir frequently. Put mixture through a sieve or food mill. Transfer
the puree to a large kettle. In a medium bowl, combine all remaining
ingredients except butter. Add the seasonings gradually to the hot
puree, beating in with a whisk. Add the butter and whisk smooth.
Bring to a boil, then simmer over medium low heat for 3 minutes. Pour
hot into 12 hot pint jars, leaving 1/2 inch head space. Seal and
process in hot- water bath for 15 min.

To serve, add one 11 ounce can cream of mushroom soup and 1 soup can
of water to every pint of tomato soup base. Heat and serve

Yield: 6 to 8 servings.

NOTE: You can also prepare the soup base by adding 1 1/2 cups milk
to it, or even using 1 1/2 cups water.

Posted by Pat Stockett.

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