10 to 12 ripe tomatoes, chopped
1/4 c. chopped onion
1/4 c. chopped celery
1/4 bay leaf, crumbled
1/4 c. chopped parsley
1 tsp. salt (optional)
1/8 tsp. black pepper
1/4 tsp. brown sugar

Place tomatoes, vegetables, bay leaf and parsley in a large saucepan. Bring to a boil. Reduce heat, cover and simmer until tomatoes are tender, stirring often. Remove from heat and cool. Puree in a blender or press through a sieve. Add salt, pepper and brown sugar. Chill before serving. Makes 6 cups.