Spanish Tomato Sauce

Ingredients

• One can of tomatoes
• six large fresh ones
• a large tablespoonful of butter
• two minced onions
• three sprigs of parsley
• three sprigs of thyme
• one teaspoonful of salt
• half a one of pepper
• three cloves
• two allspice
• a small blade of mace
• a bit of lemon peel
• two lumps of sugar
• two tablespoonfuls of flour

Method

1. 1

   Fry the minced onions in butter until brown.

2. 2

   Add tomatoes, parsley, thyme, salt, pepper, cloves, allspice, mace, lemon peel, and sugar.

3. 3

   Stew slowly for two hours, then rub through a sieve.

4. 4

   Return to fire, add browned flour with butter, and boil once.

5. 5

   Keep on ice.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 90. The excerpt below is the record exactly as published.

Spanish Tomato Sauce. One can of tomatoes or six large fresh ones ; two minced onions fried brown in a large tablespoonful of butter. Add to the tomatoes with three sprigs of parsley and thyme, one teaspoonful of salt, and half a one of pepper; three cloves and two allspice, with a small blade of mace and a bit of lemon peel, and two lumps of sugar. Stew very slowly for two hours, then rub through a sieve, and return to the fire. Add two tablespoonfuls of flour

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