16 oz. can tomatoes or stewed tomatoes
2 tbsp. butter
2 tbsp. flour
2 c. milk
1/2 tsp. salt
1/4 tsp. pepper

In a medium saucepan, melt the butter; stir in the flour; off heat, gradually stir in the milk, keeping smooth. Cook gently, stirring constantly, until thickened and boiling. Meanwhile, heat the tomatoes so they are as hot as the cream sauce. Gradually, and stirring constantly, stir the hot tomatoes into the hot sauce. Stir in the salt and pepper. Serve at once. Makes 3 to 4 servings.