Tomato Sauce

Ingredients

• Tomatoes, stewed, 1 quart.
• Butter, 1 tablespoon.
• Salt.
• Onion, minced, 1 tablespoon.
• Flour, 1 tablespoon.

Method

1. 1

   Put the tomatoes into a saucepan over the fire; add the onion and salt; boil about twenty minutes; remove from range, and strain through a sieve.

2. 2

   In another pan melt the butter; as it melts, sprinkle in the flour, stirring till it browns and froths a little.

3. 3

   Mix the tomato pulp with it, and it is ready for use.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 37. The excerpt below is the record exactly as published.

TOMATO SAUCE Make a rich tomato sauce, and add one fourth part rich cream sauce, beating well. BROWN GRAVY Oil, % cup. Flour, 2 dessert-spoons. Water, 2 cups. Salt. Heat the oil, add the flour, and brown; add the hot water, and cook five minutes. CREAM BROWN GRAYY Rich milk, 2 cups. Flour, browned, 2 tablespoons. Flour, white, 2 tablespoons. Salt. Heat the milk in a double boiler ; braid the flour together with a little cold milk, and stir in the hot milk; salt, and cook well. WALNUT GRAVY Walnuts, ground, 1 cup. Milk, 1 cup. Flour, 1 tablespoon. Flour, browned, 2 tablespoons. Water, 2 cups. Salt to taste. 138 VEGETARIAN COOK BOOK Put the water and milk in a saucepan, and when boiling add the walnuts. Thicken with the flour, and salt to taste. PARSLEY SAUCE Add two tablespoonfuls of finely chopped parsley to two cups of cream sauce. TOMATO SAUCE Tomatoes, stewed, 1 quart. Butter, 1 tablespoon. Salt. Onion, minced, 1 tablespoon.

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