Tomato Omelet a la Provençale

Ingredients

• a medium-sized, sound onion
• one ounce of butter
• half a pint of stewed tomatoes
• a crushed clove of garlic
• a pinch of salt
• half a pinch of pepper
• a teaspoonful of chopped parsley

Method

1. 1

   Chop onion and sauté in butter until golden.

2. 2

   Add tomatoes, garlic, and seasonings, cook for ten minutes, then proceed as for the Tomato Omelet.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 162. The excerpt below is the record exactly as published.

Tomato Omelet a la Proven^ale.— Peel a medium-sized, sound 222 THE TABLE. onion, then chop it fine ; place it in a sautoire on the hot stove with one ounce of butter, and let get a good golden color, adding half a pint of stewed tomatoes (No. 1027), or two good-sized, peeled, raw toma- toes cut into small slices, a crushed clove of garlic, and season (should the tomatoes be fresh) with a pinch of salt and half a pinch of pepper, adding a teaspoonful of chopped parsley

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