Tomato Sauce

Ingredients

• 1 lb. tomatoes
• 1 tablespoonful butter
• 1 tablespoonful flour
• 1 shallot
• 1 clove
• pinch of sugar
• cayenne
• pepper
• salt
• £ pint water
• teaspoonful vinegar

Method

1. 1

   Put the butter into a pan, when melted stir in the flour until slightly browned.

2. 2

   Add the water, the tomatoes, cut into slices, shallot, and all the remaining ingredients.

3. 3

   Simmer for thirty minutes.

4. 4

   Rub the tomatoes through a wire sieve, throw out the clove and onion, season to taste, re-boil for five minutes.

5. 5

   Pour this into a sauce boat, and serve.

6. 6

   If a rich colour is required, stir in one or two drops of cochineal.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 44. The excerpt below is the record exactly as published.

TOMATO SAUCE. 1 lb. tomatoes 1 tablespoonful butter 1 tablespoonful flour 1 shallot 1 clove pinch of sugar cayenne pepper salt £ pint water \ teaspoonful vinegar

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