Tomato Sauce, Rich and Very Fine

Ingredients

• Take a dozen large ripe tomatoes
• four ounces, or a quarter of a pound, of raw ham
• a dozen small eschalots
• a bunch of thyme or parsley
• Throw in a little butter

Method

1. 1

   Pick off the stalks of the tomatoes; extract the seeds and watery juice by squeezing them in the hand.

2. 2

   Place the pulp in a stewpan with raw ham, eschalots, thyme or parsley, and a little butter, and fry gently until the tomatoes soften sufficiently to be passed through a strainer.

3. 3

   Mix this purée with a cupful of good soup-stock or other soup; add the strained juice of the tomatoes, and let boil fifteen minutes, then set it by to clarify.

4. 4

   Serve it hot.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 19. The excerpt below is the record exactly as published.

TOMATO SAUCE^ RICH AND VBRY FINE. Take a dozen large ripe tomatoes, pick off the stalks ; extract the seeds and watery juice by squeezing them in the hand. Place the pulp in a stewpan with four ounces, or a quarter of a pound, of raw ham, eut into cubes ; a dozen small eschalots and a bunch of thyme or parsley. Throw in a little butter

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