Instructions:

Yield: 8 servings

1/4 cup Olive oil
4 lb Tomatoes, coarsely chopped
1 bunch Parsley, finely chopped
1 bunch Chives, finely chopped
Allspice, to taste
1 lg Onion, chopped
1/4 cup Basil, finely chopped
Black pepper, to taste

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.