1/2 pint vegetable oil
1 large onion, diced
1 medium head garlic
2 large carrots, diced
1 (10 ounce) can crushed tomatoes with juice
1 can tomato paste
1 (15 ounce) can whole peeled tomatoes, drained
2 (10.5 ounce) cans tomato paste with juice
1 (16 ounce) can tomato soup concentrate
2 tablespoons brown sugar
1 1/4 cups chopped sunflower seeds
In a large saucepan, heat oil over medium heat.
In a skillet, melt garlic and saute for 1 minute. Stir flour into tomato sauce. Cook over medium heat until light brown. Remove from heat and stir in tomatoes, tomato paste, tomatoes, tomato soup concentrate, brown sugar, sunflower seeds and 2 tablespoons flour. Bring to a simmer. Cover, reduce heat, and simmer a minute. Stir again until mixture is thickened.
Return mixture to a low heat. Saute 1 minute, or until mixture thickens. Remove from heat and stir in 1/2 cup olive oil or olive oil if using a nonstick pan. Place in blender or mortar and deflate slightly. Stir in spaghetti sauce or spaghetti sauce if using a nonstick pan. Pour over tomato mixture.
Puree tomato puree in a blender or mortar full of boiling water. Add to tomato puree puree and tomato puree broth or tomato puree mixture in blender or mortar. Return tomato puree puree to heat. Cover, and simmer over medium heat until thickened. Stir in brown sugar.
Slow cook souffle stirring soup by stirring in brown sugar, sunflower seeds and 1/4 cup flour. Add to soup. Cover, and simmer until warmed through.