Recipes > Sauces & Spreads > Tomato Sauces > Tomato Sauce

Tomato Sauce


  • 1 pint of tomatoes
  • 1 small onion
  • 1 clove of garlic
  • 2 stalks of parsley
  • 1 stalk of thyme
  • 1 bay-leaf
  • 1 clove
  • 6 pepper-corns
  • salt
  • butter


If you use fresh tomatoes, blanch them first; if preserved, use them as they are in the can. Put the tomatoes in a saucepan with the onion and garlic sliced; also the parsley, thyme, bay-leaf, clove, pepper-corns, and salt; boil gently till reduced about one-third, when mash gently through a strainer or sieve; all the tomato-seed and seasonings must remain in the strainer; put back on the fire, with a little piece of butter; give one boil, and it is done.


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Hand-Book of Practical Cookery (1884).

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