Ingredients

• 1 can, tomatoes
  
• 3 tablespoons, flour
  
• 3 tablespoons, butter or buttery olive oil
  
• 1/4 teaspoon, salt
  
• 1/4 teaspoon, pepper
  
• 1 teaspoon, sugar
  

Method

1. Puree tomatoes in blender until completely liquified.
   
2. In sauce pan over medium heat melt butter or heat olive oil. When butter is melted completely and foaming or the olive oil is hat, add flour. Cook flour stirring constantly, with a wire whisk until it starts to brown slightly.
   
3. Carefully add tomatoes to roux, blending as you go. Cook stirring constantly until thickened. Reduce heat and cook for about 5 or 6 minutes more, stirring occasionally. Careful, it will bubble and spatter out all over the place. Keep the heat as low as possible.
   
4. Add salt, pepper and sugar. This is really to taste. Some tomatoes have more acid than others. The sugar will cut the acid of the tomatoes. The sauce should be barely sweet.