Drain the water from a can of tomatoes, press them through a colander,
put into a saucepan over the fire, season with salt and pepper, a little
sugar, if acid, and a few drops of onion juice. Let them cook a little,
and just before serving add the well-beaten yolks of two eggs, stir well
until it thickens, and remove immediately from the fire or it will
curdle.