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Homemade Tomato Soup


7 quarts ripe tomatoes, chopped
7 stalks celery, chopped
7 sprigs parsley, chopped
green peppers, to taste
5 medium onions, chopped
7 whole cloves
7 bay leaves
1-1/2 cups flour
1-1/2 cups sugar
4 Tablespoons salt
2 teaspoons paprika
3/4 cups butter

Combine first seven ingredients in saucepan; cook until tender. Press through sieve. Bring to a boil. Combine remaining ingredients with 1 cup hot water; blend into a smooth paste. Add to tomato mixture; stir until well thickened. Pour into hot sterilized jars; seal.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.