3 1/2 qts. fresh tomatoes, peeled and cut into quarters
1 stalk celery, chopped
1 to 2 bay leaves
2 tbsp. sugar
2 tbsp. brown sugar
1/4 tsp. tarragon
1/4 tsp. summer savory
4 tbsp. flour
1 3/4 lb. onions, chopped
1 green pepper, chopped
3 sprigs parsley, chopped
1 clove garlic, chopped
5 whole cloves
1/2 tsp. sweet basil
1/4 tsp. thyme
4 tbsp. butter

Cook tomatoes, onion, celery, green pepper, garlic, sugars, and spices. Cool. Strain. Mix the melted butter and flour mixture with 1 cup of tomato soup and add to the soup. Cook for 3 minutes. This may be frozen or you may can it.

For those who use salt, add 1 teaspoon with the spices. For those on a low salt diet, use 1/4 to 1/2 teaspoon. It is also good salt free.