4 med. tomatoes, peeled & cut into pieces
6 tbsp. butter
4 tbsp. flour
4 c. milk
1 tsp. salt
Pepper to taste
2 tbsp. finely chopped parsley

Cook tomatoes in 2 tablespoons butter until hot and bubbly. To make cream sauce, melt 4 tablespoons butter in saucepan and blend in flour, mixing well. Add milk gradually, stirring constantly. Cook and stir until sauce becomes slightly thick. When smooth and thick, add seasonings and the hot tomato mixture, stirring to blend. Serve hot. Yield: Makes 6 servings.