1 quart of canned tomatoes (fresh 8 or 9 peeled)
¼ to ½ cup of chopped onion
Tablespoon of condensed chicken broth
Dash of basil, oregano, thyme
Salt and pepper to taste (Our canned tomatoes have enough salt)
Add ¾ cup of water and bring to a boil for 10 to 15 minutes remove from heat and mash. While boiling make a white sauce (2 ½ tablespoons of butter and all-purpose flour in a small sauce pan season with salt and pepper over medium heat, mix together, add 2 ½ cups of milk, stir until thick and bubbles, watch it can scorch). Put the mashed tomato mixture on medium heat. Add level teaspoon of baking soda and blend. Add the white sauce stir and simmer for 10 to 15 minutes. Ready to serve, can be made ahead and stored in fridge. May add milk when rewarming.
