Tomato Conserve

Ingredients

• half a bottle of tomato conserve
• the strained juice and the pulp of seven or eight tomatos
• season with pepper
• a little salt
• sugar
• half a chopped onion
• one tablespoonful of butter
• two tablespoonfuls of fine bread crumbs

Method

1. 1

   Stew the tomato conserve (or strained juice and pulp) with pepper, salt, sugar, and chopped onion for twenty minutes.

2. 2

   Stir in butter and bread crumbs, then stew for three or four minutes to thicken.

3. 3

   Pour the tomato into the dish in the middle of the rice and serve.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 68. The excerpt below is the record exactly as published.

half a bottle of tomato conserve (or the strained juice and the pulp of seven or eight tomatos), season with pepper, a little salt, sugar, and half a chopped onion ; stew for twenty minutes, then stir in one tablespoonful of butter and two tablespoonfuls of fine bread crumbs

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