Tomato Sauce (another way)

Ingredients

• 1 oz. Brown & Poison’s cornflour
• 1 lb. fresh tomatoes
• 3 shallots, or a small onion
• 2 oz. fat bacon
• 1 oz. butter
• 1 bay-leaf
• 1 small bunch of mixed herbs
• salt
• pepper

Method

1. 1

   Cut the bacon into small pieces or dice and fry it with the butter.

2. 2

   Put in the chopped shallots or onion, bay-leaf, and herbs, and fry gently for 3 minutes.

3. 3

   Then add the tomatoes cut into small pieces and simmer till tender.

4. 4

   Rub through a fine sieve.

5. 5

   Boil up again.

6. 6

   Blend the cornflour with a little water and stir to the above.

7. 7

   Stir till it boils and cook for ten minutes.

8. 8

   Season with salt and pepper, and use as required.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 105. The excerpt below is the record exactly as published.

Tomato Sauce ( another way). ( For Artichokes, Broad Beans, French Beans, Vegetable Marrow, etc.) 1 oz. Brown & Poison’s cornflour, 1 lb. fresh tomatoes, or 1 tin preserved tomatoes, 3 shallots, or a small onion, 2 oz. fat bacon, 1 oz. butter, 1 bay-leaf, 1 small bunch of mixed herbs, salt and pepper

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