Tomato Sauce

Oxmoor House
2 1/4 cups


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2 (14 1/2-ounce) cans tomatoes, undrained
1 (1/4-inch-thick) slice onion
8 whole cloves
2 tablespoons butter or margarine
2 tablespoons all-purpose flour


Combine tomatoes, onion, and cloves in a saucepan. Cook over medium heat 10 minutes or until onion is tender. Remove from heat; set aside.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add reserved tomato mixture; cook 2 minutes over medium heat, stirring occasionally. Strain mixture through a sieve; discard vegetables and spices. Serve sauce hot with veal cutlets or chops.

Created date

February 2010