A guest post by my husband
Attempting to approximate alchemical methodology more than modern recipe methodology...
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Two parts milk to one part tomato sauce. (E.g., two cups milk to every eight ounce can of sauce, or four cups to every sixteen ounce can.)
Two parts tomato sauce to one part essence of tomato. (Presuming one fresh tomato is approximately one cup, based on similarity in size to an eight ounce can. Essence of tomato may be extracted from fresh tomatoes via the food processing methods "grind","blend", "puree" etc.)
As many diced or chopped tomatoes as desired.
A small dusting of Italian spices such as onion, garlic, oregano, basil etc. (No more than a full shake of each for eight cups of milk. Only a small shake or two for anything less. Verily this ought to make the flavor slightly more rich than "tomato sauce and milk mixed together," but without anyone actually being able to tell that Italian spices are in the soup, as it is not intended to taste Italian. I suppose real, native Italians must have their own ways to effect the transmutation of tomato soup, but I cannot imagine it resembles the Italian-bespiced tomato sauces used as a part of their other delicacies.)
An array of grilled cheese sandwiches with muenster cheese and overly buttered bread.
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Mix reagents but for the sandwiches and heat until steaming, then reduce heat to prevent curdling the milk, stirring as necessary. This will take practice to master. If the milk curdles the mixture is still good, but sure hot without curdles is better -- verily the texture is smoother and the flavor may just be a tad more rich. Leaving the mixture on this lowered heat for a longer time may thicken sauce; effects require further experimentation.
Embowl mixture. (Sic. Not embowel.)
Apply mixture to grilled cheese sandwiches via dunking of the sandwiches in the bowls of soup. Cross-contamination of cheese grease and fried butter into the mixture is desirable.
Salt soup to taste.
Consume or devour.
Entertain guests if applicable.
Cleanse spectacles if necessary.