1 peck tomatoes (17 lbs.)
2 med. onions
2 Hungarian hot peppers
3 sm. bunches celery
1 lg. bunch parsley
1/2 c. coarse salt
1 c. brown sugar
1 c. all-purpose flour
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground cloves
1/4 tsp. black pepper
1/2 c. (1 stick) butter

Core the tomatoes and chop them coarsely. Chop the onions, peppers, celery and parsley coarsely and divide equally, along with the tomatoes, between two very large and deep kettles. Divide the salt between the two kettles, too. Cover and bring to a boil and simmer over medium-low heat for 1 hour or until vegetables are very tender. Stir frequently.

Put mixture through a sieve or food mill. Transfer the puree to a large kettle. In a medium bowl, combine all remaining ingredients except butter. Add the seasonings gradually to the hot puree, beating it with a whisk. Add the butter and whisk smooth. Bring to a boil, then simmer over medium-low heat for 3 minutes.

Pour into 12 hot pint jars, leaving 1/2 inch head space. Seal and process in hot-water bath for 15 minutes, counting the time from when the water reaches a rolling boil after the jars have been totally immersed.

To serve, add one 11-ounce can cream of mushroom soup and 1 soup can of water to every pint of tomato soup base. Heat and serve. Yield: 6-8 servings.