2 lb Ripe red tomatoes
1/3 c  Fresh parsley
1    Large leek
2    Garlic cloves, minced
1 tb Olive oil
6 oz Can tomato paste
2 tb Dry red wine
1 ts Dill
1 1/2 ts Hungarian paprika
1/2 ts Marjoram
1/4 ts Thyme
Salt & pepper to taste

Cut all but 1/2 LB of tomatoes into quarters. With parsley, process until
well pureed. Dice the rest of the tomatoes & set aside. Slice the white
part of the leek into 1/4″ slices. Chop the tender green leaves. Discard
all but a 2 or 3 of the tougher part of the leaves. Wash carefully. Put the
leeks in a large pot along with the reserved green leaves, garlic & olive
oil. Cover with 3 cups stock. Bring to a boil, lower heat & simmer for 5
minutes. Add the pureed & diced tomatoes. Add the rest of the ingredients.
Simmer on low heat for 20 to 25 minutes. Chill & serve.