So, it is the middle of summer and you have run out of friends to give your beautiful tomatoes.  Be selfish! Keep them and make this soup – so good in the middle of winter when fresh tomatoes taste like cardboard.

Ingredients:

• 7 – 8 lbs tomatoes, ripe (16 – 18 large)
• 3 onions, large, chopped (2 lbs)
• 1/4 c sugar
• 1/4 c parsley, chopped
• 6 Tab cornstarch
• 6 Tab water
• dash of ground cloves (optional)
• butter or sour cream

Directions:

1. Core then chop 3 quarts of tomatoes.  Don’t bother to peel.
2. In an 8 qt pan combine tomatoes, onions , sugar and parsley.
3. Cook over medium heat, stirring, until the tomatoes make juice and come to a boil.
4. Reduce to medium low.
5.  Cover and cook for 45 minutes, stirring occasionally.
6. Blend cornstarch with water, stir into the tomato mixture.
7. Cook, stirring until boiling and thickened.
8. Remove and press through a food mill or fine strainer.
9. Discard seeds and pulp.
10. Cool and pack in pint containers.
11. Freeze.
12. To serve, thaw and heat.  Add salt, pepper, cloves.
13. Top each serving with butter or sour cream (or popcorn).

Serves:  12 (makes 6 quarts)

Source:  Sunset

Notes: For cream of tomato soup add 1 c milk or half and half and 1/2 tsp basil.