Tomatoes with Macaroni

Ingredients

• Tomatoes
• butter
• pepper
• salt
• a bay leaf
• thyme
• a few spoonfuls of either stock or gravy
• macaroni

Method

1. 1

   Cut tomatoes, remove pips and watery substance.

2. 2

   Put in a saucepan with butter, pepper, salt, bay leaf, thyme, and stock or gravy.

3. 3

   Stir until reduced to a pulp, pass through a sieve, and dress macaroni with this sauce and Parmesan cheese.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 49. The excerpt below is the record exactly as published.

Tomatoes with Macaroni — Tomatoes, but- ter, pepper, salt, bay leaf, thyme, stock or gravy, macaroni. Cut up a quantity of tomatoes and remove from each the pips and watery substance; put them into a saucepan with a small piece of but- ter, pepper, salt, a bay leaf, and some thyme; add a few spoonfuls of either stock or gravy; keep stirring on the fire until they are reduced to a pulp, pass them through a hair sieve, and dress the macaroni with this sauce and plenty of Parmesan cheese freshly grated. Tomato Fritters — One quart stewed toma- toes, 1 egg, soda, flour, lard. ^ Use 1 quart stewed tomatoes, 1 egg, 1 small teaspoonful of soda; stir in flour enough to make a batter like that for griddle cakes. Have some lard very hot on the stove, drop the batter in, a spoonful at a time, and fry. Vegetables. 105 Tomatoes (Broiled) — Large, fresh tomatoes, butter

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