Tomato Soup - cooking recipe

Ingredients

7 qt. tomatoes (11 to 12 lb.)
7 stalks celery
7 bay leaves
7 sprigs parsley
5 small onions
13 whole cloves
2 sweet peppers
1/4 c. salt
1 c. brown sugar

Preparation

Chop celery, onions and peppers into large chunks.
Cook slowly with a little water until soft.
Add tomatoes, bay leaves, parsley and cloves.
Cook slowly until very soft, perhaps 1 1/2 hours or longer.
Strain through a food mill and put back into a kettle.
Add sugar and salt slowly, tasting as you go.
The amount of salt and sugar comes from the original recipe before we worried about sodium.
Freeze.