3 onions, diced
1/2 bunch celery, diced
5 quarts diced tomatoes, peeled and cored
1 stick butter (not margarine)
3 to 4 tablespoons flour

In a large stockpot, melt butter. Add diced onions and celery. Saute vegetables on medium-low heat until the celery and onions are soft but not brown, approximately 15 minutes.

Add 3 to 4 tablespoons flour (add just enough to soak up any liquid in the pan…you just want to bind together all the vegetables). Cook for approximately 5 to 10 minutes over medium-low heat. This will give the butter/flour mixture a slightly nutty flavor.

Add your diced tomatoes. Simmer for approximately 20 minutes, stirring occasionally.

When the tomatoes have released their juice and it resembles soup (as opposed to simply chopped vegetables), you are ready to can the soup.

Ladle hot soup into hot jars. Add lids and seal.

Process in a boiling water bath for 30 minutes (for pints) or 35 minutes (for quarts).

Yield:  Approximately 4 quarts.