| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian, Sauces | 30 | Ounces | |
INGREDIENTS
| 1 | cn | Tomatoes (28 oz) |
| 1 | sl | Onion |
| 2 | Cloves | |
| ds | Black pepper | |
| ds | Salt | |
| 2 | tb | Butter |
| 1 | tb | Flour |
INSTRUCTIONS
In saucepan, cook tomatoes with onion, cloves, pepper and salt 20 minutes. Remove onion and cloves. Push tomato through strainer with back of wooden spoon, or puree in food processor. Melt butter in saucepan. Stir in flour and continue stirring until golden and frothing. Stir in tomato pulp and bring to boil. Keep warm until ready to serve. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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