3 1/2 c. fresh tomatoes or 1 (#2 1/2) can
2 tbsp. chopped onion
3 tbsp. flour
1 tsp. brown sugar
3 c. milk
1 to 2 tbsp. table fat
1 tsp. salt
1/8 tsp. basil, if desired
Rye croutons

1. Wash and dice fresh tomatoes; add onion and cook 20 minutes. (cook canned tomatoes 10 minutes.)

2. Force tomatoes through sieve into saucepan.

3. Mix flour and sugar together and blend into tomatoes. Cook over low heat, stirring until thickened.

4. Heat milk slowly in saucepan on very low heat until steaming hot, stirring constantly, or heat in top of double boiler over hot water.

5. Add tomato mixture to milk, stirring constantly. Add fat and seasonings; heat slowly to serving temperature.

6. Use rye croutons. 6 servings.