2 tbsp. butter, divided
2 tbsp. all-purpose flour
1 c. milk
1/8 tsp. salt
1 (16 oz.) can whole tomatoes, undrained and chopped
2 tbsp. sugar
2 slices white bread, torn into 1-inch pieces

Melt 1 tablespoon butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute. Gradually add milk. Cook over medium heat, stirring constantly, until sauce is thickened and bubbly; stir in salt. Set aside.

Combine tomatoes, sugar and remaining butter in a small pan. Bring to a boil. Gradually stir into sauce. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in bread pieces.

Yields 4 servings.