1 (14 ounce) can whole peeled tomatoes, chopped
1 (16 ounce) can onion soup
1/2 cup water
1/4 cup vegetable oil
1 egg
1 cup milk
1/3 cup vegetable oil
1 teaspoon salt
1 teaspoon dried oregano
1/8 teaspoon dried basil
1 teaspoon dried sage
1/4 teaspoon salt
1/4 teaspoon dried thyme
seasoning salt
Place tomatoes in a large saucepan and cover with water. Bring to a boil, reduce heat to low, and simmer for 30 minutes. Drain, remove seeds, chop, and place in a bowl. Stir tomato soup and water into tomato mixture; cook over medium heat for 2 minutes.
Place tomatoes over medium heat in a blender or food processor; cook for 2 minutes to blend tomatoes with tomato juice. Stir in egg, milk, oil, egg yolk, salt, oregano, basil, sage, thyme and seasoning salt; simmer for 10 minutes. When tomato mixture is cool enough to handle, sprinkle with parsley.