Melt 2 tablespoons butter in a saucepan. Add:

4 large skinned, sliced seeded tomatoes
    or 1 1/2 cups canned tomatoes
1 large onion, minced
2 tablespoons minced celery
1 shredded green bell pepper

Cook the vegetables until they are tender — about 12 minutes. Add:

3/4 teaspoon salt
1/4 teaspoon paprika
2 1/2 teaspoons brown sugar
3/4 teaspoon curry powder

Strain the juice from the vegetables and add to it enough cream to make 1 1/2 cups of liquid. Stir in 1 1/2 tablespoons flour. Simmer and stir the sauce until it is thick and smooth. Combine it with the vegetables and serve hot on toast with sautéed bacon. Or you can use it to fill pepper or squash cases.

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