Tomato Sauce No.1

1/2 kilo fresh,ripe,unpeeled tomatoes
1 large onion
1 carrot, finely sliced
1 tablespoon cornstarch
3 tablespoons sugar
1 cup pound butter
1 bay leaf
Salt and vetsin to taste

Cook onion and carrot in melted butter. Add bay leaf. A minute later add a spoonful of cornstarch. Add, mixing well, 1/2 kilo of tomatoes that have been crushed and only their tops removed. Add salt, vetsin and sugar. Cover and cook in the oven, if possible,3/4 hour,stirring 2 or 3 times to prevent the tomato from burning at the bottom. Put through a very fine sieve. Add butter.

When only preserved tomato puree is available, again make a little mixture with butter, onion and cornstarch. Add the puree, thinning with a little stock, if it is to be concentrated. Stir gently until it boils. Cook for 15 to 20 minutes and sieve. Add butter, season and bring to the desired consistency.