Tomato Cream Sauce

This is my version of the classic aurore sauce, a velouté sauce flavoured with tomatoes. I use this sauce for Cannelloni with Crab and Spinach. I also use it to coat poached eggs garnished with a lattice of anchovy fillets. It has a lovely pink hue and tastes of real tomatoes. Fortified with a cream and egg yolk liaison, tomato cream sauce is also good for gratin dishes finished with breadcrumbs and gruyère cheese before glazing under a hot grill; try