2 c. tomato purée
1 small onion, sliced
1 bay leaf
6 cloves
2 Tb. butter
2 Tb. flour
1 tsp. salt
1/8 tsp. pepper
Strain stewed tomato to make the purée. Put this over the fire in a
saucepan with the sliced onion, the bay leaf, and the cloves. Cook
slowly for about 10 minutes. Strain to remove the onion, bay leaf, and
cloves. Melt the butter, add the flour, salt, and pepper, and into this
pour the hot tomato. Cook until it thickens and serve.