Tomato Sauce II

Directions

1. Cook together the tomatoes, onion, sugar (if used), bay leaf, and cloves about 20 minutes for fresh tomatoes, 10 for canned.
2. Press through a sieve and measure.
3. For each cup of sieved tomatoes, blend 1 tablespoon flour and 1 tablespoon melted fat; gradually add the cooled, sieved tomatoes.
4. Cook over low heat, stirring constantly, about 5 minutes or until thickened.
5. Season with sail and pepper.
6. Serve over meat or vegetable loaf, croquettes, fish, cooked spaghetti, souffle, or omelet.
7. For variety, brown lightly in the fat 1 cup sliced mushrooms before blending fat with the flour.
8. Or for a main dish, add cooked meat balls to the sauce and serve over cooked spaghetti.