Tomato Puree for Macaroni

Ingredients

• an ounce of butter
• one onion sliced in rings
• three cloves of garlic
• a tea-spoonful of dried basil
• a little salt

Method

1. 1

   Cut tomatoes into quarters and place in a saucepan with butter, sliced onion, peppercorns, garlic, basil, and salt.

2. 2

   Boil until soft, then strain through a sieve to remove excess water.

3. 3

   Rub the pulp through the sieve, heat with butter and a little flour before mixing with macaroni.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 136. The excerpt below is the record exactly as published.

an ounce of butter in a sauce-pan, stir into it a dessert-spoon- ful of flour, mix them to a paste, and by degrees pour in the hot chicken broth ; as this is thickening, add to it two ounces of grated cheese, or Parmesan from the bottle, a tea-spoonful of powdered mustard, salt, and " spiced pep- per," at discretion ; continue to stir the sauce until it reaches a creamy thickness, when you can finish it off the fire by a table-spoonful of cream, or the yolks of two raw eggs beaten separately. Now, stir the sauce into the hot boiled maccaroni, and serve immediately. The association of tomatoes with maccaroni seems to be as happy as that of green peas with a duckling, egg sauce with saltfish, or red currant jelly with a well hung saddle. These vegetables are generally applied in the form of puree, to achieve which you must cut them into quarters, trim them from stalk, &c., and put them into a sauce-pan with an ounce of butter, and one onion sliced in rings, a few pepper corns, three cloves of garlic, a tea-spoonful of dried basil, and a little salt

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