10 ripe large tomatoes (washed well)
Core tomatoes. Cut into big pieces. Simmer in large pot for 2 hours with
1 tsp. oregano and 1 tsp. basil

Put through strainer into another pot.

Add 1-2 cups water. Lots of sugar (to taste). Salt (to taste). Pepper. Accent.

Beat together: 4 heaping tbsp. flour
1 egg
1/2 c. milk

Slowly add mixture to boiling soup while mixing soup.

Add 2-3 tbsp. bacon drippings or margerine. I do half bacon drippings and half margerine.

Add milk or light cream to soup when serving.

I only recommend this with summer fresh tomatoes. It is mouth-watering. An old family recipe. Goes back to my grandmother. We had lots of tomato soup at the end of summer in Connecticut where the tomatoes are heavenly. I say 10 tomatoes. Could be more or less. Enjoy!