Hot Rough Tomato Soup

3 lg Ripe tomatoes

2 tb Ghee

1 lg Onion, coarsely chopped

1 sm Potato, cubed

3/4 c Tomato paste

7 1/2 c Vegetable stock

1 pn Thyme

2 sm Dried red chilies, chopped

6 ea Whole cloves

12 ea Peppercorns

3 ea Bay leaves

Salt Skin the tomatoes & cut into chunks. Melt ghee in pot over medium-low heat & cook onion till it turns golden. Add the rest of the ingredients, adding enough salt to taste. Simmer for 45 minutes. Adapted from Ismail Merchant's "Indian Cuisine"