A zesty tomato soup
1 Whole Celery Stalks
1/2 Cup Olive Oil
1 lb Pasta
1 Pinch Salt To taste
1 Pinch Sugar
3 Medium Tomatoes Ripe
Wash, peel, core and crush the tomatoes.
Press the tomatoes through a strainer, removing any course pulp and the seeds.
Place the juice in a stock pot with the celery, the sugar, the oil, the salt and enough water.
Slowly boil the contents for 20 or so minutes then add your pasta of choice.
Continue to boil until your noodles are cooked to taste.
Remove the celery and serve hot.
