Tomato Puree

Ingredients

• Put a canful of tomatoes
• half an onion sliced
• a bay-leaf
• a sprig of parsley
• three cloves
• one half teaspoonful of salt
• a saltspoonful of pepper
• a tablespoonful of butter

Method

1. 1

   Cook the tomatoes with the onion, bay-leaf, parsley, cloves, salt, and pepper uncovered until reduced by half.

2. 2

   Strain through a puree sieve, return to the fire, and add butter gradually.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 39. The excerpt below is the record exactly as published.

TOMATO PUREE Put a canful of tomatoes in a saucepan with half an onion sliced, a bay-leaf, a sprig of parsley, three cloves, one half teaspoonful of salt, and a saltspoonful of pepper. Cook un- covered until reduced one half, then strain it through a puree sieve. Return it to the fire and add, a little at a time, a tablespoonful of butter

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