Spanish Sauce For Omelet - cooking recipe

Ingredients

4 Tbsp. margarine
1/4 tsp. salt
1/2 c. onion, quartered, thin slice
1/2 bell pepper, quartered, 1/4-inch slice
16 oz. can stewed tomatoes, drained
2 bay leaves
5 cloves (whole)
1/2 c. flour paste

Preparation

Melt margarine in a heavy 2 quart saucepan.
Add salt.
Saute onion until transparent.
Add bell pepper slices over onions. Saute on low 3 to 4 minutes.
Drain the tomatoes.
Reserve liquid for paste.
Add bay leaves.
Add drained tomatoes.
Add cloves. (Preferably in a small stainless steel tea bag for easy removal.) Simmer about 20 minutes, covered.
Prepare flour paste from reserved tomato liquid (add water to make 1/2 cup) and 1/4 cup flour.
Remove bay leaves and cloves.
Add most of paste in pockets.
Stir.
Test for thickness.
It should fall off a tilted spoon easily.
Add more paste if it runs off the spoon like a juice.
Bring to boil.
Cook the flour for 1 minute.
Stir continuous.
Adjust salt to taste.
Enough for an 8 egg omelet.