Stewed Tomatoes

1 Tb. butter 1 small onion 6 medium-sized ripe tomatoes or 1 can of tomatoes 1 tsp. salt 2 Tb. sugar 1/4 tsp. pepper 1 Tb. flour

Brown the butter in a saucepan, slice the onion into it, and cook for a few minutes.
Add the tomatoes. If fresh tomatoes are to be used, remove the skins, cut into pieces, put into the saucepan with a few tablespoonfuls of water, and cook until the tomatoes are thoroughly softened. If canned tomatoes are to be used, merely allow them to come to the boiling point.
Add the salt, sugar, and pepper, and, a few minutes before removing from the fire, moisten the flour with a tablespoonful of cold water and stir into the tomato. Cook for a few minutes and serve.