1/2 can tomatoes or 3 tablespoons butter
13/4 cups fresh stewed tomatoes 3 tablespoons flour
1 slice onion 1/4 teaspoon salt 1/8 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.