TOMATO SAUCE FOR BAKED FISH
1/4 cup cooking oil
2 large sliced onions
2 tbs flour
1 No 2 can tomatoes
1/2 cup sherry wine
cayenne pepper cloves and thyme
Heat the oil in a sauce pan and add onions, cooking until tender and golden brown .Stir in flour and add tomatoes, strained. Bring to boiling point, stirring constantly and add cooking in sherry wine. Season with salt, pepper, cloves and thyme. Let simmer gently for about three minutes, and pour over baked fish.
THE ORIGINAL RECIPE IS FOUND IN
GUAM RECORDER 1928 By D.L.C.