In a saucepan saute the onion in the butter until translucent. Add the tomatoes, salt and pepper to taste, baking soda, and sage. Cook over moderate heat for 10 to 12 minutes or until thickened. Remove from the heat, and stir in the cream or evaporated milk. Taste for salt. Heat to just under the boiling point. Serve in bowls with a sprinkling of parsley.
Calories From Fat 276 Protein 1 Total Fat 30 Carbohydrates 1
Calories 281 Calcium 41 Sodium 102 Vitamin A 999 Cholesterol 104
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