Tomato Sauce

Ingredients

• half a dozen ripe tomatoes
• a quarter of a pint of water
• an ounce of butter
• a little pepper
• a little salt
• a sliced onion
• a bay-leaf
• a pinch of thyme
• an ounce of butter
• half an ounce of flour
• a gill of stock

Method

1. 1

   Trim stalks, scoop seeds, slice tomatoes, and put in a stewpan with water, butter, pepper, and salt.

2. 2

   Add onion, bay-leaf, and thyme if desired.

3. 3

   Simmer covered for about 45 minutes until tender, stirring frequently.

4. 4

   Rub through a sieve.

5. 5

   Melt butter, mix with flour, cook, then gradually add tomato puree and stock.

6. 6

   Return to heat, boil until thick, and serve.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 205. The excerpt below is the record exactly as published.

Tomato Sauce. — Take half a dozen ripe tomatoes. Trim away the stalks, scoop out the seeds, cut the fruit in slices, and put them in a stewpan, with a quarter of a pint of water, an ounce of butter, and a little pepper and salt. If liked, a sliced onion, a bay-leaf, and a pinch of thyme can be added. Simmer gently with the stewpan well covered for about three-quarters of an hour, or till the tomatoes are quite tender. Stir them frequently, or they will burn. Bub them through a sieve. Melt an ounce of butter in a stewpan, and mix smoothly with it half an ounce of flour. Beat it over the fire with the back of a wooden spoon till it is well cooked. Take the pan off the fire, add gradually the tomato pur5e, and a gill of stock

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