Tomato Puree

Ingredients

• a small onion
• a slice of bacon
• the contents of a two-pound tin of preserved tomatoes
• half-a-dozen fresh tomatoes
• about three pints of nicely-flavoured stock
• two tablespoonfuls of crushed tapioca
• pepper
• a little salt, if required

Method

1. 1

   Mince finely a shallot and a small onion, and fry these with a slice of bacon.

2. 2

   Add the contents of a tin of preserved tomatoes.

3. 3

   If using fresh tomatoes, slice them.

4. 4

   Pass the tomatoes through a hair sieve.

5. 5

   Boil stock, stir in crushed tapioca until clear, add tomatoes, season, and serve hot.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 92. The excerpt below is the record exactly as published.

Tomato Puree . — Mince finely a slialot and a small onion, and fry these with either a slice of bacon cut small or with one or two strips of bacon-rind, and the contents of a two-pound tin of preserved tomatoes. When fresh tomatoes are in season, half-a- dozen fresh tomatoes cut into slices should be used, and are, of course, to be preferred. Pass the tomatoes through a hair sieve. Boil about three pints of nicely-flavoured stock. When boiling, stir in two table- spoonfuls of crushed tapioca; keep stirring till the tapioca looks clear ; add the tomatoes ; make all hot together, season with pepper and a little salt, if required

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