Preparation / Directions:
Smash the tomatoes and cook with onion, bay leaf, sugar, salt, and pepper for 10 to 15 minutes. Remove the bay leaf and put the tomato mixture through a sieve or strainer to remove the seeds and skin. In a covered jar or shaker, combine the flour and dry milk and shake well. Add the cold water and shake again to dissolve. Put the milk and flour mixture in the now empty pan and cook until thickened, stirring constantly. Add the strained tomatoes back in and cook for 10 minutes, stirring constantly.
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