Mountain Breeze Tomato Soup

This recipe is thick with tiny bits of tomato in the soup. As the name implies, it came from a book called mountain breeze cooking.

Cook tomatoes , celery and onions for 2 or 3 hours until soft enough to be pressed through a cone sieve.

Add sugar , salt and butter.

Using a couple cups of soup mixture , stir into flour to make paste.

Add paste and seaoning back to mixture.

Bring to a boil , stirring often.

Ladle into sterile quart jars.

Cap and seal.

Water bath for 20 minutes.

tomatoes, celery, onions, brown sugar, coarse salt, butter, flour, white pepper, garlic powder