Submitted by Kathy Warynovich, Ebensburg
1/2 cup chopped onion
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups water
6 medium tomatoes, peeled and diced
1 tablespoon minced fresh parsley
1 1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon pepper
In a large saucepan, cook onion in butter until tender. Gradually stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil. Reduce heat; cover and simmer for 20 to 30 minutes or until tomatoes are tender. Remove bay leaf. Yield: 4 servings (5 cups).
