Tomato Puree

Ingredients

• 1 can tomatoes
• 1 pint brown stock
• 1 bay leaf
• 1 sprig parsley
• 1 stalk of celery
• 1 teaspoonful of sugar
• 1 tablespoonful of butter
• Several slices of onion

Method

1. 1

   Put tomatoes in a saucepan with brown stock, bay leaf, parsley, celery, and sugar; simmer thoroughly.

2. 2

   In a separate pan, sauté onion and butter, add flour, then combine with tomatoes.

3. 3

   Season with salt and pepper, strain, heat again, and serve.

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 9. The excerpt below is the record exactly as published.

TOMATO PUREE. 1 can tomatoes. 1 pint brown stock. 1 bay leaf. 1 sprig parsley. 1 stalk of celery. 1 teaspoonful of sugar. 1 tablespoonful of butter. Several slices ot onion

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