Tomato Soup Ii - cooking recipe

Ingredients

14 quarts ripe tomatoes, chopped
7 onions, chopped
2 stalks celery, chopped
3 tablespoons chopped fresh parsley
3 bay leaves
1/4 cup salt
3/8 cup white sugar
2 teaspoons seasoning salt
1 teaspoon ground black pepper
1 teaspoon garlic salt

Preparation

Place tomatoes, onions, celery, parsley and bay leaves in a large pot and cook, covered, on low heat for 1 to 2 hours, until quite soft and fragrant.
Remove bay leaves and blend tomato mixture in batches in a food processor or blender, then run through a sieve and return juice to pot. Stir in salt, sugar, seasoning salt, pepper and garlic salt. Bring to a boil, then reduce heat and cook, uncovered, 1 to 2 hours, until thickened.