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X Italian Sauces
Tomato Sauce No. 1 (with fresh tomatoes, butter or lard)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Tomato Sauce No. 1
Ten fresh tomatoes, skin removed
1 tablespoon butter or 1/2 tablespoon lard


Tomato Sauce No. 1

"Take ten fresh tomatoes, remove the skins, cut them up; put them into a saucepan and boil them until soft. Then pass them through a sieve. Put their juice into a saucepan with one heaping tablespoon of butter or one-half tablespoon of good lard, salt and pepper, and boil again, adding water if the sauce becomes too thick. This sauce can be kept in a bottle for several days. It can be used for macaroni, etc. in place of the tomato paste."


This recipe was taken from "Simple Italian Cookery" written by Antonia Isola (pen name for Mabel Earl McGinnis) and published in English in the United States by Harper and Brothers in 1912. It is believed to be the first American cookbook that contains Italian recipes. For the complete cookbook see www.archive.org. For a variety of recipes from this cookbook see Italy Revisited/"XXX Italian Cookbook by Antonia Isola".... Photo: Mary Melfi.

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