Cut one dozen tomatoes in halves, squeeze out the seeds and water, put the tomatoes into a saucepan and add a bunch of herbs, salt and pepper to taste, and one breakfast cupful of water; cover the saucepan, place it over the fire and boil the contents for about three-quarters of an hour, stirring it often. Put one ounce of butter and one-half ounce of flour into a saucepan, stir well over the fire for about three minutes, remove the pan from the fire and add the pulp from the tomatoes passed through a sieve. The pulp should be added a little at a time and thoroughly stirred in. Pour over one breakfast cupful of rich broth and boil it for twenty minutes. If the sauce should be too thick, a little more broth may be added; it is then ready for use. If canned tomatoes are used, they must be mixed with the butter and flour in the same way as the tomato pulp.