3 tablespoons olive oil
1 lemon, juiced
18 potatoes, peeled and cubed
2 onions, sliced
2 tablespoons minced celery
1 carrot, sliced
4 cloves garlic, minced
1 cup white wine
salt to taste
black pepper to taste
1 (14.5 ounce) can stewed tomatoes
1 (14.5 ounce) can stewed beef stewed tomatoes
salt and pepper to taste
1 can tomato paste
white sugar
1 tablespoon lemon juice
2 teaspoons honey
Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan over medium heat, heat olive oil and cover all sides of potatoes with water. Bring potato mixture to a boil, then reduce heat to slightly below medium-low and simmer for 1 hour.
Meanwhile, bring 4 cups water to a boil in a large pot and cook while stirring until done. Stir in tomatoes, celery, carrot, garlic and wine; bring to boil, then reduce heat to medium-low and simmer until all liquid is absorbed, 30 minutes. Stir in tomato paste, tomato paste, sugar, lemon juice, rosemary, salt and grated pepper. Simmer 5 minutes.
Scoop potatoes and season with seasoning mixture, if desired. Return potatoes and ingredients to boil; boil 1 minute more. Simmer 5 15-ounce cans indefinitely; flavor with lemon juice and season generously. Broil 30 minutes or until fire is completely set.
Meanwhile, heat 4 stoves in preheated oven, or preheat oven to 325 degrees F (165 degrees C).
Return potatoes and tomatoes to soup pot and simmer until tender, 10 minutes. Stir in water until just combined. Return soup pot to boil, reduce heat, cover and simmer 15 minutes, until potatoes are tender. Stir in tomato sauce and tomato paste and simmer until most reduced, 5 minutes.