Tomato Refresher

Recipe from

Oxmoor House


3 (14 1/2-ounce) cans whole tomatoes, undrained
2 cups water
1 thin slice of onion
1 tablespoon butter or margarine
2 teaspoons sugar
1 teaspoon salt
12 whole peppercorns
4 whole cloves
1 bay leaf
Fresh parsley sprigs (optional)


Combine all ingredients, except parsley, in a medium saucepan; stir well. Bring to a boil; reduce heat, and simmer 20 minutes.

Remove from heat; strain liquid into container, and discard tomatoes, onion, and whole spices. Serve soup hot or cold. Garnish with parsley, if desired.