Tomato Noodle Soup

1 tin of tomatoes OR 2 lbs fresh tomatoes
1 large Spanish onion OR 2 small ones
2 oz butter
Pepper and salt to taste
1 oz vermicelli
2 bay leaves (optional)

Peel the onion and chop it up roughly. Fry it brown with the butter in the saucepan in which the soup should be made.

When the onion is browned add the tomatoes (the fresh ones should be sliced), the bay leaves and 3 pints of water; let all cook together for 1/2 an hour.

Then drain the liquid through a strainer or sieve without rubbing anything through; return the soup to the saucepan, add seasoning and the vermicelli, and allow the soup to cook until the vermicelli is soft, which will take from 5 to 10 minutes.

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