First step - make the sauce
If you are using fresh tomatoes remove the skins as in the gazpacho recipe above.
Finely chop the onion, and bacon. Heat the butter in a large saucepan and then gently cook until the onion is translucent and soft.
Add the remaining sauce ingredients and simmer, over a low heat, for about 45 minutes, stirring frequently. Add a little water if it starts spitting.
Remove the bouquet garni, and pour the sauce into 4 containers. Each will hold enough for the tomato soup recipe.