3 tablespoons butter
1 large onion, chopped
2 pounds fresh ripe tomatoes, peeled and chopped
2 teaspoons sugar
2 whole cloves
1 bay leaf
1 garlic clove, crushed in a garlic press
1 teaspoon vinegar
Salt and pepper to taste
1. Melt butter in a saucepan; add onion and cook until translucent.
2. Add tomatoes and remaining ingredients.
3. Simmer uncovered 20 minutes.
3 CUPS
Note: A variation served during Lent is Anchovy Tomato Sauce. To prepare, use olive oil instead of butter, decrease sugar to 1 teaspoon, increase vinegar to 2 teaspoons; and add 1/2 tube anchovy paste or 1 can (2 ounces) anchovies, drained and cut into small pieces.