Tomatoes and Macaroni

Ingredients

• 1 lb. tomatoes
• a spoonful of stock or a bit of butter
• a few drops of lemon juice or vinegar
• grated cheese
• bread crumbs
• a few bits of butter

Method

1. 1

   Turn the tomatoes into a saucepan with stock or butter; let them cook until tender enough to pass through a sieve, then re-heat, season nicely, and pour over boiled macaroni.

2. 2

   Cover with cheese and bread crumbs, add butter, and brown before serving.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 195. The excerpt below is the record exactly as published.

TOMATOES AND MACARONI Turn -| lb. tomatoes into a sauce^pan, with a spoonful of stock or a bit of butter; let them cook until tender enough to pass through a coarse sieve or colander, then re-heat, season nicely, adding a few drops of lemon juice or vinegar, and pour over a flat dish covered with nicely boiled macaroni, not the pipe; that answers when it is to be cut into short lengths. Cover the surface with grated cheese and bread crumbs, put a few bits of butter

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