The Boston cooking-school cook book

by Fannie Merritt Farmer

Tomato Sauce I (without Stock)

½ can tomatoes or

1¾ cups fresh stewed tomatoes

1 slice onion

3 tablespoons butter

3 tablespoons flour

¼ teaspoon salt

⅛ teaspoon pepper

Cook onion with tomatoes fifteen minutes, rub through a strainer, and add to butter and flour (to which seasonings have been added) cooked together. If tomatoes are very acid, add a few grains of soda. If tomatoes are to retain their red color it is necessary to brown butter and flour together before adding the tomatoes.