8 med. size ripe tomatoes, cut up
1 onion, chopped
2 tbsp. butter
1 qt. boiling water
Salt & pepper to taste
1/2 tsp. thyme
3 tbsp. raw, unprocessed rice

Cook tomatoes and onions in butter until soft; puree them through a sieve into another saucepan and add the boiling water. Season with salt, pepper and thyme. Add the rice and simmer for 20 minutes. Add additional butter and parsley if desired.

Variation: Omit rice and garnish with croutons and chopped hard-cooked eggs.