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Spaghetti with Tomato Sauce

1/2 cup spaghetti 1 pint canned tomatoes 1 small onion, sliced 2 tablespoons vegetable oil, or butter substitute 2 1/2 tablespoons flour 1 teaspoon salt 1/2 teaspoon thyme 1/2 clove garlic 1/2 bay leaf Cook the spaghetti according to directions. Simmer the tomato, onion, garlic, bay leaf, and oil together for fifteen minutes. Stir the flour smooth with a little cold water, and stir it into the boiling sauce. Allow it to boil five minutes. Rub the sauce through a fine strainer, and add the salt and thyme. If the tomato has boiled away enough to make the sauce too thick, add water to make it of the proper consistency. When the spaghetti is cooked and drained, stir it into the tomato sauce, and heat the spaghetti and sauce together.