Recipes > Sauces & Spreads > Tomato Sauces > Tomato Sauce

Tomato Sauce


  • 1 quart can of tomatoes
  • 1 slice of onion
  • 2 cloves
  • pepper
  • salt
  • 1 ounce of butter
  • 1 tablespoonful of flour


Take the tomatoes, put it over the fire in a stew pan, put in the onion, add the cloves, a little pepper and salt, boil about twenty minutes; then remove from the fire and strain it through a sieve. Now melt in another pan the butter, and as it melts sprinkle in the flour, stir it until it browns and froths a little. Mix the tomato pulp with it, and it is ready for the table. Excellent for mutton chops and roast beef.


Print recipe/article only


Civic League Cook Book (1913).

comments powered by Disqus