Ingredients:

1 can (28 oz.) plum tomatoes

2 tablespoons butter

3 tablespoons flour

1/4 teaspoon caraway seed

1/4 teaspoon mace

2 tablespoons sugar

1 can (14 oz.) beef broth

Directions:

Puree tomatoes with all their juice in a blender or food processor.

In a saucepan stir butter and flour together for 3 minutes over medium heat.

Add tomatoes and the remaining ingredients into the pan. Stir until mixture boils.

Reduce heat and simmer 20 minutes. Strain for a finer texture.

Serve with your favorite roast or boiled meat and Chateau dumplings.