1 lg. can tomatoes (1 lb. 12 oz.)
1 med. onion, sliced thin
2 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
Crushed basil leaves
Chopped parsley

CREAM SAUCE:

2 tbsp. butter
2 tbsp. flour
1 1/2 c. whole milk

Combine all ingredients (except cream sauce) into a medium saucepan. Simmer about 15 minutes. Sieve. Set aside and keep warm.

In another saucepan melt butter; blend in flour. Stir in milk slowly, add to tomato mixture, stirring constantly. Serve hot. Serves four.