Tomato Sauce No. 3
Four pounds of tomatoes
Two wine-glasses of water
Two saltspoons of salt and one of pepper

Roux
One ounce of butter
Three quarters of an ounce of flour

Tomato Sauce No. 3

Take four pounds of tomatoes, cut them in two, and put them into a two quart saucepan with two wine-glasses of water, two saltspoons of salt, one of pepper, cover the saucepan, and boil for forty minutes, stirring often to prevent burning; then strain. Make a roux in another saucepan with one ounce of butter and three quarters of an ounce of flour. Cook for three minutes, mixing well. Take roux off the fire, and pour the tomatoes into it a little at a time, stirring.

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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