1 (No. 2 1/2) can tomatoes or 3 1/2 cups peeled diced fresh tomatoes
3 sprigs parsley
6 whole cloves
1/2 bay leaf
3/4 tsp. whole black peppers
2 slices onion
2 tsp. sugar
3/4 tsp. salt
2 1/2 c. thin white sauce

Put all ingredients except white sauce into a 3 quart saucepan; bring to a boil and simmer 5 minutes. Now rub through food mill or sieve. There should be two cups of puree, if not, add boiling water. Have white sauce thoroughly heated in another pan. When ready to serve, combine by stirring the hot tomato puree slowly into the hot white sauce. Serve.