Tomato Sauce

Ingredients

• 12 tomatoes, very red and ripe
• i| oz. of butter
• a bay leaf
• a little thyme
• 2 spoonfuls of cullis
• a little salt
• cayenne

Method

1. 1

   Take the tomatoes, remove stalks and seeds, and press out the water.

2. 2

   Put the tomatoes into a stewpan with butter, bay leaf, and thyme over moderate heat.

3. 3

   Stir into a pulp, add cullis, salt, and cayenne, and rub through a sieve.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 489. The excerpt below is the record exactly as published.

TOMATO SAUCE.— Take 12 tomatoes, very red and ripe ; take off the stalks, take out the seeds, and press out the water. Put the expressed toma- toes into a stewpan with i| oz. of butter, a bay leaf, and a little thyme ; put it up- on a moderate fire ; stir it into a pulp ; put into it a good cullis, or the top of broth, which will be better. Rub it through a sieve, and put it into a stewpan with 2 spoonfuls of cullis : put in a little salt and cayenne

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