Tomato Sauce (Another Way)

Ingredients

• a dozen ripe tomatoes
• a dessert-spoonful of lean ham
• a sprig of thyme
• a bay-leaf
• a large pinch of cayenne
• a quarter of a pint of good gravy
• three sliced shallots

Method

1. 1

   Halve the tomatoes, squeeze out the seeds, and place in a jar or saucepan with ham, thyme, bay-leaf, cayenne, and gravy.

2. 2

   Simmer until soft, press through a sieve, add salt, and heat until very hot before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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, squeeze out the seeds, and put them into a jar or saucepan with a dessert- spoonful of lean ham cut into dice, a sprig of thyme, a bay-leaf, a large pinch of cayenne, a quarter of a pint of good gravy, or two or three ounces of butter, and either three sliced shallots

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