Tomato Cream Sauce

1. 1

   In 3-quart saucepan cut up tomatoes to fill 1/2 to 3/4 full. Add one medium to large onion, sliced.

2. 2

   Add salt to taste.

3. 3

   Do not add water.

4. 4

   Cook, covered, or partially covered, over medium heat to render juice.

5. 5

   When thoroughly cooked, press through strainer to extract juice.

6. 6

   (Discard tomato and onion pulp.)

7. 7

   Brown 3 to 4 rounded to heaping tablespoonfuls of flour in small amount of bacon drippings.

8. 8

   Add this to tomato juice and stir over low heat to thicken.

9. 9

   Add sugar to taste.

10. 10

    Then add 1/2 cup of whipping cream and cook over low heat, stirring until smooth.

* Per serving · 4 servings · Values may vary.