Recipes > Sauces & Spreads > Tomato Sauces > Tomato Sauce, Hot, to Serve with Cutlets, Roast Meats, etc.

Tomato Sauce, Hot, to Serve with Cutlets, Roast Meats, etc.

Ingredients

  • 6 tomatoes
  • 2 shalots
  • 1 clove
  • 1 blade of mace
  • salt and cayenne to taste
  • 1/4 pint of gravy, or stock

Instructions

Cut the tomatoes in two, and squeeze the juice and seeds out; put them in a stewpan with all the ingredients, and let them simmer gently until the tomatoes are tender enough to pulp; rub the whole through a sieve, boil it for a few minutes, and serve. The shalots and spices may be omitted when their flavour is objected to.

Time: 1 hour, or rather more, to simmer the tomatoes.

In full season in September and October.

Print

Print recipe/article only

Source

The Book of Household Management (1861).


comments powered by Disqus