Fresh Tomato Soup

1/4 c Olive oil
4 lb Tomatoes, coarsely chopped
Parsley,chives,chopped fine
Allspice, to taste
Large sweet onion, chopped
1/4 c Fresh 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, about 30 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.

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