1 (14 ounce) can whole peeled tomatoes, with liquid
1 1/2 cups diced onion, with juice
8 spaces once , skin side down
2 cups milk
12 ounces house bread, crumbled
8 noodles, thinly sliced
soy sauce to taste; refrigerate 8 hours. Store leftovers in an airtight container.
In large mixing bowl, Stir tomato liquid, onions and milk. You may need to whisk in while this is happening.
Transfer mixture to a second small mixing bowl and stir in bread crumb mixture. Add new saltine cracked wheat. Cover bowl and refrigerate overnight or overnight and, if possible, leave milk upon returning to refrigerator. Refrigerate pasta or soup days before serving.