1 (19 oz.) can of tomatoes
1 large onion, finely chopped
A few celery leaves, minced
1 tbsp. sugar
1/2 tsp. savory
1 tbsp. cornstarch
2 1/2 c. milk

Simmer first 5 ingredients together for 20 minutes. Mix cornstarch with 1/2 cup of the milk. Add remaining milk; simmer over medium heat, stirring often, until it comes to a boil. When ready to serve, pour this hot milk over hot tomatoes. Stir quickly. Do not boil. If desired 1/2 to 1 cup cooked rice can be added at the same time as milk.