Simmer for 30 minutes:
1 large and 1 small can crushed tomatoes or puree
1 tsp. vegetable base or bouillion cube
1 T,. honey
1 T. salt
3/4 tsp. onion powder
1/2 tsp. dried basil
1/2 tsp pepper
2 bay leaves
Meanwhile, make a roux.
Heat 3/4 cup corn oil and cook 3/4 cup flour.
Heat until boiling and gradually add 3 cups milk.
Remove bay leaves and gradually combine tomato mixture with milk mixture and cook on low 5 minutes.
Thin with more milk or water to desired consistency.