Piquant Tomato Sauce

Ingredients

• Mash half a dozen ripe tomatoes
• with slieed onions
• and a litte méat grayy
• then add half a pint of brown gravy
• season wîth cayenne pepper
• sait
• lemon jnîce

Method

1. 1

   Mash half a dozen ripe tomatoes (pick out the seeds), put them in a stewpan with sliced onions, and a little meat gravy; let them simmer until nearly dry, then add half a pint of brown gravy, left of cold meat, and let it cook twenty minutes.

2. 2

   Strain and season with cayenne pepper, salt, and lemon juice.

3. 3

   Tarragon vinegar may be used instead of the lemon juice.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 20. The excerpt below is the record exactly as published.

PIQUANT TOMATO SAUCE. Mash half a dozen ripe tomatoes (pick ont the seeds), put them in a stewpan with slieed onions, and a litte 46 LÀ CUISINE CREOLE. méat grayy; let them simmer, till nearly dry, then add half a pint of brown gravy, left of cold méat, and let it cook twenty minutes. Straîn and season wîth cayenne pepper, sait and lemon jnîce

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