Tomato Sauce No. 2

• ½ can tomatoes or
• 3 cloves
• 1¾ cups fresh stewed tomatoes

Cook tomatoes 15 minutes with the onion, peppercorns, bay leaf and cloves. Strain.

Heat the butter in a frying pan, add flour and ⅔ cup of the hot strained tomatoes, then the rest. Cook until thick. Season to taste.

Served over hot chaps, fish, macaroni, etc.