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Tomato Soup
(for freezer)
Ruby Vermillion)
7 qts fresh tomatoes, peeled
3 lg onions chopped
½ bunch celery leaves & all
7 sprigs parsley chopped
2 t salt (maybe less)
⅓ C sugar
(½ cube margarine)
Simmer 30-40 min. Cool about 30 min. Blend to smooth - all back in kettle -
Add:
¾ t cinnamon
4 whole cloves
1 t pepper
1 t dry mustard
⅓ C flour mixed with water or juice
Cool; freeze in bags
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