|Tomatoes||4 Cup (64 tbs), skinned (Canned Or Fresh)|
|Garlic||1 Clove (5 gm), chopped fine|
|Dried thyme||1⁄4 Teaspoon|
|Bay leaf||1 , crumbled|
Combine tomatoes, 1 tablespoon of the butter, garlic, thyme, bay leaf, salt, pepper, and cayenne in a saucepan.
Cook over a moderate heat, stirring occasionally, until quantity has been reduced to about half.
Melt remaining 1 tablespoon butter in a small saucepan.
Stir in flour and cook until lightly browned.
Add to tomatoes and cook a few minutes longer.
Remove from heat and strain through a fine sieve or blend in an electric blender.
Sauteed onions, green and red peppers, and mushrooms may be added.
If this is done, do not strain or blend.