4 c. canned Italian plum tomatoes
2 tbsp. butter
1 clove garlic, chopped fine
1/4 tsp. dried thyme
1 bay leaf
1 tsp. salt
1 tbsp. flour
Dash pepper

Combine tomatoes, 1 tablespoon butter and spices in saucepan. Cook over moderate heat, stirring occasionally until quantity is reduced by half.

Melt remaining butter in separate saucepan and stir in flour and cook until well browned. Add to hot tomatoes and cook a few minutes more. Serve over linguine or spaghetti.