2 pounds tomatoes, peeled and diced
1/2 cup sliced onions
1 14. teaspoons salt
1/8 teaspoon white pepper
1 tablespoon butter
1 tablespoon flour
1 cup milk

Cook the tomatoes, onions, salt and pepper over very low heat for 30 minutes, stirring frequently.

Puree in an electric blender or force through a sieve.

Return to a clean saucepan.

Melt the butter in a saucepan; blend in the flour.

Add the milk, stirring steadily to the boiling point.

Mix into the tomatoes, cook 10 minutes.

Taste for seasoning and serve with croutons.

Serves: 6-8.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image: In the school of Caravage, 17th century.

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