Ingredients

1/4 C.(s) olive oil
4 pound tomatoes, coarsely chopped
1 bunch parsley, finely chopped
1 bunch chives, finely chopped
allspice, to taste
1 large onion, chopped
1/4 C.(s) basil, finely chopped
black pepper, to taste

Cooking Instructions

In a large heavy soup pot or dutch oven, heat olive oil; add onion and cook over medium heat, stirring occasionally, until soft, five to seven minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer, stirring occasionally, until volume is reduced by half, about30 to 40 minutes. Process mixture in small batches through a strainer or food mill, pressing tomato pulp through and discarding skins and seeds. Add basil, parsley and chives to taste and season with freshly ground black pepper and allspice. A dash of cider vinegar and hot pepper sauce may be added if desired. Serve hot or cold.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)