Ingredients:-7 large tomatoes
-parsley
-1 small can of evaporated milk
-1 quart whole milk
-1/4 cup butter
Directions: Blanch tomatoes in hot water to remove skin. Now cut up tomatoes and place in a Dutch oven. Cook on top of stove for approximately 20-30 minutes till tomatoes are soft and mushy. Let tomatoes cool down to room temperature. Using a potato masher or mixer puree tomatoes. Now on low heat, add the evaporated milk then the whole milk, butter and parsley. Heat slowly till warm through out. Add salt and/or pepper to taste. Serve with crackers, croutons or a grilled gooey cheese sandwich. ~ Chef ~
