28 oz. can crushed tomatoes with tomato paste
3 c. low-fat milk
1/4 tsp. coarse black pepper
1/4 tsp. white pepper
Dash cayenne pepper
1 tsp. garlic powder
1 tsp. salt
Scant 1/4 tsp. baking soda
1 tsp. curry powder
Roux made with 2 tbsp. butter & 2 tbsp. flour

Pour tomatoes into a 1 quart pan and milk into a 2 quart pan. Put a very low flame under milk to warm it slowly. Put a medium flame under tomatoes then add pepper, salt, garlic powder, baking soda and curry. Bring to a slow simmer and cook 10 minutes.

Meanwhile, make roux by mixing flour, butter and creaming them together. Add roux a little at a time to tomato mixture, stirring constantly until you cannot stir it down from the boil. Turn off flame. Slowly stir tomato mixture into warmed milk, mixing thoroughly.

Makes about 6 cups.