is one of the recipes that has been provided
by Shirley Cline from San Fransisco. (You can
contact Shirley by emailing her - click here). Shirley
had this to say:
recipe comes from Cosa Bolle Italian Newsletter.
1/4 lbs. tomatoes
2 bay leaves
Half an onion
1 tsp. sugar
1/2 cup butter
3 Tblsp. flour
1 quart whole milk
Grated Parmigiano cheese
the tomatoes, chop them, and put them in a
pot with the bay leaf, cloves, onion, basil,
sugar and salt to taste.
for about 10 minutes, then put the mixture
through a food mill and keep it hot.
a béchamel sauce with the butter, flour
and milk, season it with a pinch of salt,
and stir constantly as it thickens so it comes
out smooth and creamy.
the cream into the tomato mixture, ladle it
into bowls, and serve with grated cheese on