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Tomato Paste for Sandwiches


  • 3 large tomatoes
  • 2 ounces of butter
  • 2 ounces of grated bread crumbs
  • 2 ounces of grated Parmesan cheese
  • 1 beaten egg


Skin and cut small the tomatoes, cook until tender and press through a sieve fine enough to retain the seeds; return to the fire, add the butter, bread crumbs and Parmesan cheese. When it boils stir the egg quickly into it, remove at once from the fire. It must not boil after the egg is added, as it will curdle. Turn the mixture into a bowl and when cold, if it is not for immediate use, cover with melted butter.


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The Golden Age Cook Book (1898).

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