Tomato Sauce

Ingredients

• 0.5 oz. fat
• 1 onion or leek, chopped
• 2-3 bacon rinds, chopped
• 1 bayleaf
• Sprig of thyme
• 4 peppercorns
• 0.5 level teaspoon sugar
• 8 oz. tomatoes, fresh or bottled
• 2 tablespoons vinegar
• 1 level teaspoon flour, or cornflour

Method

1. 1

   Melt the fat and fry the onion, bacon rinds, bayleaf, thyme and peppercorns for 5 minutes, then add the sugar, tomatoes and vinegar.

2. 2

   Boil gently for 15 minutes.

3. 3

   Rub the mixture through a sieve, return to saucepan and reheat.

4. 4

   Mix the flour or cornflour with a little cold water.

5. 5

   Add to the sauce, bring to the boil, stirring all the time, and boil for 5 minutes.

As published

This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 9. The excerpt below is the record exactly as published.

level teaspoon sugar 1 oz. margarine 1 level teaspoon salt 4 tablespoons vinegar Mix the flour, mustard, sugar, salt and pepper. Mix to a smooth paste with a little of the milk or vegetable water. Boil the remaining milk or water, pour on to the blended flour, return to the pan, then bring to the boil, stirring all the time, and boil for 5 minutes. Remove the pan from the heat and add the margarine and vinegar. Stir and serve hot. N.B.—Chopped pickles may be added after the vinegar and the sauce served cold. Page 18 <>} ee Tomato Sauce $ oz. fat 1 onion or leek, chopped 2-3 bacon rinds, chopped 1 bayleaf Sprig of thyme 4 peppercorns ¢ level teaspoon sugar 8 oz. tomatoes, fresh or bottled 2 tablespoons vinegar 1 level teaspoon flour, or cornflour

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