Tomato Sauce

Ingredients

• 6 large ripe tomatoes
• 1 small onion
• 2 oz. butter
• 1/2 oz. flour
• 2 cloves
• 1 capsicum or a little cayenne pepper
• 1 teaspoon of castor sugar
• salt

Method

1. 1

   Cut the tomatoes in slices and put them with all the other ingredients, except one ounce of butter and the flour, into a stew-pot with one pint of cold water.

2. 2

   Keep the lid on and let them simmer gently for about three quarters of an hour.

3. 3

   Stir frequently to prevent burning.

4. 4

   Rub through a hair sieve.

5. 5

   Melt an ounce of butter in the stew-pan and mix the flour smoothly with it, and stir well till it is cooked.

6. 6

   Take the pan off the fire and add the tomato puree gradually and a quarter of a pint of hot water; put it over the fire again, make it thoroughly hot, and then serve.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 62. The excerpt below is the record exactly as published.

Tomato Sauce. — 6 large ripe tomatoes, 1 small onion, 2 oz. butter, | oz. flour, 2 cloves, 1 capsicum or a little cayenne pepper, 1 teaspoon of castor sugar, salt

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