- 10 pounds of fresh tomatoes (check out this site to know how many tomatoes are in a pound. Canned tomatoes are also fine.
- 1 small onion
- 3 stalks of celery
- about 2-3 teaspoons of salt. Taste to check.
- Herbs of your choice. Basil or parsley work well.
- 1/4 cup sugar or no-calorie sweetener like erythritol or allulose.
Wash tomatoes if fresh and place in a large pot. Simmer until they soften and use a potato masher to squeeze out juices. When warm, add onion, salt, herbs, and turn heat to medium to bring to a boil. Then turn down the heat and let simmer for 30 – 45 minutes.
Remove from heat and let cool. Then process through a food mill or simply put in a fine colander and push the mixture with a spoon. The idea is to separate the soup, from the seeds and peels. Consider composting the seeds and peels.
Pour remaining soup back into the pot and add the sweetener. This is a good time to taste and adjust seasoning with herbs, salt, and pepper to your liking. Simmer until it reaches the desired consistency then serve or freeze.