Tomato Soup II

Ingredients

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

Equipment

• food processor
• pot
• sieve
• blender

Directions

1. 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.
2. 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.