Recipe: Tomato Sauce

  •  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.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)