With the extreme hot and dry summer we had, I was not expecting to get many tomatoes this year. Was I ever wrong!! We have been blessed with an overabundance of them picking several five gallon buckets a week.
My husband said he would eat tomato soup if I canned some so this was a first for me. I never cared much for tomato soup but tasting this as I made it, I discovered I might actually like it after all.
1 1/2 cups butter
1/2 cup finely chopped onions
2 1/4 cups flour
3/4 cup sugar
2 Tbsp salt
1 tsp pepper
7 quarts tomato juice
Melt butter; add onions and simmer until tender.
Stir in flour, sugar, salt and pepper. Stir until smooth.
Remove from heat. Gradually stir in the tomato juice a little at a time so that the mixture can be stirred smooth.
Return to heat and bring to a boil stirring constantly.
Ladle into jars and hot water bathe for 1 hour.