A Finer Tomata Sauce

Ingredients

• a dozen fine red tomatas
• two or three sliced eschalots
• four or five chilies or a capsicum or two
• half a cupful of rich gravy
• salt if needed

Method

1. 1

   Stew the tomatas gently with eschalots, chilies, and gravy.

2. 2

   Stir often, and when reduced to a smooth pulp, rub through a sieve, return to saucepan, add more gravy if needed, boil for ten minutes, and serve hot.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 133. The excerpt below is the record exactly as published.

A FINER TOMATA SAUCE. Stew very gently a dozen fine red tomatas, prepared as for the pre- ceding receipt, with two or three sliced eschalots, four or five chilies or a capsicum or two (or in lieu of either, with a quarter of a teaspoonful of .cayenne pepper), a few small dice of lean ham, and half a cupful of rich gravy. Stir these often, and when the tomatas are reduced quite to a smooth pulp, rub them through a sieve ; put them into a clean saucepan, with a few spoonsful more of rich gravy, or Espag- nole, add salt if needed

Cook this with the app: pantry check, scaling, and the assistant.