Omelette aux tomates

Ingredients

• three or four ripe tomatoes
• a sweet onion
• a table-spoonful of butter
• pepper
• salt

Method

1. 1

   Cut the tomatoes into quarters, remove the seeds, and let the juice run off.

2. 2

   Slice the onion thinly.

3. 3

   Melt butter in a saucepan, add onion slices, and cook without browning.

4. 4

   Add drained tomato quarters, pepper, and salt; cook for about ten minutes.

5. 5

   Keep hot and pour over an omelette just before turning it out of the frying pan.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 102. The excerpt below is the record exactly as published.

Omelette aux tomates :" — Cut three or four ripe tomatoes I THE SAVOURY OMELETTE. 183 into quarters, pick out the seeds, and let the watery juice run off. Cut a sweet onion into the thinnest slices possible. Melt a table-spoonful of butter in a small saucepan, cast into it the onion slices ; let them cook without browning ; then add the drained tomato quarters, pepper and salt

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