8-10 ripe tomatoes
3 tbsp. butter
1 c. finely chopped onions
1 1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. chopped parsley
1 c. milk
2 tbsp. cornstarch
2 med. tomatoes, coarsely chopped (about 1 1/2 c.)

Quarter tomatoes to measure 1 1/2 quarts. In 3-quart pan, melt butter over medium heat. Add onion, cook until tender. Add tomatoes, salt, pepper. Cook over medium heat, stirring occasionally, about 10 minutes. Put through food mill or place in blender for 30 seconds. Return to pan. Stir milk into cornstarch until smooth. Add to tomato mixture in pan. Stirring constantly, bring to boil over medium heat and boil 1 minute.

Just before serving, add coarsely chopped tomatoes and parsley; reheat 1 to 2 minutes. Makes about 5 cups.