Tomato soup & tomato pulp for future use

Blanch 4.5 lbs of tomatoes:

1. Core the tomatoes and mark them with an X on one side.
2. Add tomatoes for 15 seconds to hot water, and then quickly cool of with cold water.
3. Peal off the skin.
4. Cut them into large chunks.
5. Add them to a pot and let them simmer for two hours. Add salt, pepper, chili, sugar and cumin seeds.
6. Take out how much tomato soup you like to have, put it in a separate pot, and add a little heavy cream.
7. Add the rest of the tomato pulp to sterilized mason jars and use it when you need it for sauces and soups.