• 6 pounds ripe plum tomatoes
  • 2 medium onions, peeled and cut in half
  • 1/2 cup margarine or butter
  • 2 tablespoons chopped dill weed
  • Salt and pepper

Wash tomatoes and cut in half lengthwise. Place in a large fry pan; cover and cook over medium heat for 10 minutes or until soft. Press tomatoes through a food mill or sieve. Return to pan. Add onion halves and margarine. Simmer, uncovered, for 35-40 minutes or until sauce thickens. Remove and discard onion. Add dill and season with salt and pepper.

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