Preparation :

Cut tomatoes in two. Place them in a saucepan. Add water, pepper and salt.

Cover the saucepan and boil for fourty minutes. Stir often to prevent burning. Strain.

In another saucepan, make a roux with the butter and flour. Mix well and cook for three minutes.

Remove roux from heat and gradually add tomatoes. Stir to keep it smooth.

Add stock and cook for 20 minutes, stirring constantly.

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