Tomato Sauce

Ingredients

• an ounce of butter
• one or two tomatoes
• one or two shallots
• plenty of salt and pepper
• a spoonful of vinegar

Method

1. 1

   Melt an ounce of butter, and slice one or two tomatoes thinly into it, add one or two shallots.

2. 2

   Let these stew till quite soft, then press through a wire sieve.

3. 3

   Add a little more butter to this puree, plenty of salt and pepper, and a spoonful of vinegar.

4. 4

   Make thoroughly hot before serving.

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 28. The excerpt below is the record exactly as published.

Tomato Sauce. — Melt an ounce of butter, and slice one or two tomatoes thinly into it, add one or two shallots. Let these stew till quite soft, then press through a wire sieve. Add a little more butter to this puree, plenty of salt and pepper, and a spoonful of vinegar

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