1/2 c. butter
1/2 c. chopped onion
1/4 c. flour
1 c. water
6 med. tomatoes, peeled, seeded & chopped (about 1 3/4 lb.)
1 tbsp. minced parsley
1 1/4 tsp. salt
1 tsp. sugar
1/2 tsp. thyme leaves
1/4 tsp. pepper
1 bay leaf
Lemon slices for garnish

In a 3 quart saucepan, melt butter and cook onions until tender, about 10 minutes. Stir in flour until blended. Gradually stir in water. Add tomatoes and remaining ingredients except lemon slices. Turn heat to high and bring mixture to a boil. Reduce heat to low, cover and simmer for 30 minutes, stirring frequently. Add more water for desired thickness, if necessary. Discard bay leaf. Serve with lemon slices. Serves 4-6.