Tomato Sauce (Another Way)

Ingredients

• a dozen ripe tomatoes
• two shallots
• one onion
• a clove
• a little thyme
• a bay-leaf
• a few leaves of mace
• salt and pepper to taste

Method

1. 1

   Melt the tomatoes in a stewpan after cutting them in two and squeezing out the juice and seeds.

2. 2

   Add shallots, onion, ham, clove, thyme, bay-leaf, and mace.

3. 3

   When melted, rub through a tamis, mix with Espagnole, salt, and pepper, and boil for twenty minutes before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2006. The excerpt below is the record exactly as published.

Tomato Sauce (another way). — Melt in a stewpan a dozen or two ripe tomatoes (which, before putting into the stewpan, cut in two, and squeeze the juice and the seeds out). Then put two shallots, one onion, with a few bits of ham, a clove, a little th}^ne, a bay-leaf, a few- leaves of mace, and when melted rub them through a tamis. Mix a few spoonfuls of good Espagnole and a little salt and pepper with this puree. Boil it for twenty minutes, and serve. Tom.atO Sauce (another way). — When gravy or stock is not at hand, tomatoes may be sliced and stewed with a little butter, cayeimc, and salt. If dressed in this way, they should be pulped through a sieve just as if they had l)eon simmered in gra^y, and a little vinegar may be added to them if liked. Tomato Sauce (another way). — Halve a dozen ripe tomatoes

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