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

In 3 quart saucepan over medium heat, in hot butter, cook onion until tender, about 10 minutes. Stir in flour until blended. Gradually stir in the water. Add tomatoes and remaining ingredients except lemon slices; over high heat, heat mixture to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring frequently; add more water for desired thickness, if necessary. Discard bay leaf. Serve with lemon slices. Yield: 3 1/2 cups.