| | Directions | | Blanch tomatoes in hot water to remove skin. Cut up tomatoes and place in 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. On low heat, add evaporated milk first then the whole milk, butter or margarine, and parsley. Heat slowly till warm enough to eat. Add salt and/or pepper to taste. |
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| Ingredients | | - |  | 6 or 7 large tomatoes |
| - | | parsley |
| - | | 1 can evaporated milk |
| - | | 1 quart whole milk |
| - | | 1/4 cup butter or margarine |
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