| 1 pound fresh tomatoes or
3 oz. tomato pasta
1 small bunch of fresh parsley
leaves
1 small onion, peeled and
halved
3 tablespoons butter or margarine
2-1/2 tablespoons flour
2 cups cold water
1 teaspoon sugar
pinch of thyme
salt and ground black pepper
to taste |
1. Quarter
the tomatoes and cook with parsley in 1 cup slightly salted water until
soft. Pass tomatoes (including the liquid in which they were cooked) through
a sieve and set aside.
2. In a saucepan melt butter
or margarine, add flour and halved onion and fry until golden brown. Remove
the frayed onion from saucepan and add 1 cup cold water and mix well.
3. Add sieved tomatoes to
mixture into saucepan and mix well.
4. If tomato pasta is used,
mix tomato pasta with 1 cup of cold water and than add to saucepan. Mix
well.
5. Add sugar, thyme, pepper
and salt and bring to boil. Reduce heat and cook slowly 3 to 5 minutes.
6. Serve hot with cooked
meat and vegetables. |
