2 cans (1 lb. size) tomatoes, undrained
2 cans (10 3/4 oz. size) condensed chicken broth, undiluted
1/2 c. celery tops, cut up
4 parsley sprigs
12 whole black peppercorns
1 bay leaf
1 tbsp. sugar
Salt
Red food color

Place tomatoes in large saucepan; crush with potato masher. Add chicken broth, 1 cup water, celery, parsley, pepper corns and bay leaf. Bring to boiling, stirring occasionally; reduce heat and simmer, about 30 minutes. Strain through fine sieve. Add sugar, salt to taste and a few drops food color. Makes 6 servings.