17 lb Tomatoes (1 peck) 1 c Brown sugar 2 md Onions 1 c All-purpose flour 2 Hungarian hot peppers 1 t Ground allspice 3 sm Bunches celery 1 t Ground cinnamon 1 lg Bunch fresh parsley 1 t Ground cloves 1/2 c Coarse salt 1/4 ts Black pepper 1/2 c ( 1 stick) butter Core the tomatoes and chop them coarsely. Chop the onions, peppers, celery, and parsley coarsely, and divide equally, along with the tomatoes, between 2 very large, deep kettles. Divide the salt between the 2 kettles, too. Cover, bring to a boil, and simmer over medium-low heat for 1 hour, or until all vegetables are very tender. Stir frequently. Put mixture through a sieve or food mill. Transfer the puree to a large kettle. In a medium bowl, combine all remaining ingredients except butter. Add the seasonings gradually to the hot puree, beating in with a whisk. Add the butter and whisk smooth. Bring to a boil, then simmer over medium low heat for 3 minutes. Pour hot into 12 hot pint jars, leaving 1/2 inch head space. Seal and process in hot- water bath for 15 min. To serve, add one 11 ounce can cream of mushroom soup and 1 soup can of water to every pint of tomato soup base. Heat and serve NOTE: You can also prepare the soup base by adding 1 1/2 cups milk to it, or even using 1 1/2 cups water. Posted by Pat Stockett.
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