Tomato Soup II Recipe
- 14 quarts ripe tomatoes, chopped
- 7 onions, chopped
- 2 stalks celery, chopped
- 3 tablespoons chopped fresh parsley
- 3 bay leaves
- 1/4 cup salt
- 3/8 cup white sugar
- 2 teaspoons seasoning salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic salt
- Place tomatoes, onions, celery, parsley and bay leaves in a large pot and cook, covered, on low heat for 1 to 2 hours, until quite soft and fragrant.
- Remove bay leaves and blend tomato mixture in batches in a food processor or blender, then run through a sieve and return juice to pot. Stir in salt, sugar, seasoning salt, pepper and garlic salt. Bring to a boil, then reduce heat and cook, uncovered, 1 to 2 hours, until thickened.
