Place tomatoes, bouillon, sugar, salt, pepper, pepper flakes, bay leaf, and basil in a pressure cooker. I use an electric pressure cooker. I use the "soup" setting (medium pressure for 30- minutes.)

When done cooking, place tomato mixture through a food mill or strainer to strain out tomato skins and bay leaf. You can refrigerate or freeze this tomato mixture at this point and use at a later date.

In a large sauce plan, melt butter and whisk in flour. Cook for one-minute.

Add in milk and stir until thicken. Stir in tomato mixture and heat thoroughly. I usually add a little cheese, yogurts or sour crean