5 qts. tomatoes
2 onions, chopped
1 tbsp. butter
1 tbsp. cornstarch and 3 tbsp. cold water into a paste
1/2 tsp. parsley
1/2 tsp. basil
1/2 c. tamari
1/4 c. butter
1 quart heated milk

Saute chopped onion in butter until very tender. Add tomatoes to onion and heat until tomatoes begin to soften. Press through sieve put through food mill to remove seeds. Add cornstarch, paste to the tomato mixture and cook until slightly thickened stirring often. Add remaining ingredients and simmer gently for 15 to 20 minutes. For a creamier soup, add more milk to taste. This soup tastes better if made the day before serving. (From home canned tomatoes).