Ingredients
Tomato Sauce
6 tomatoes, skinned
3 chopped shallots
A tablespoonful of olive oil, salt, pepper
A dash of ground ginger
A very little ground nutmeg
Another Tomato Sauce
5 or 6 tomatoes, seeds, squeezed out
1 cup of stock
Salt and pepper
A bit of tarragon, laurel thyme and parsley
A chopped onion
A dash of cinnamon
1 oz of butter
A pinch of sugar
Directions
Tomato Sauce
"Take 3 chopped shallots, put them in a stew-pan with a tablespoonful of olive oil, salt, pepper, a dash of ground ginger, a very little ground nutmeg. Let the shallots take a good color without burning; add 6 tomatoes skinned and all the pits well squeezed out. Let them cook very gently until all the moisture has disappeared. They should take the consistency of jam. This sauce may be eaten hot or cold."
Another Tomato Sauce
"Cut in two 5 or 6 tomatoes, squeeze out the seeds, put in a stew-pan with 1 cup of stock; salt and pepper, a bit of tarragon, laurel thyme, parsley, a chopped onion, and a dash of cinnamon. Cook until the moisture has disappeared, then pass through a sieve. Prepare a white thickening with 1 oz of butter, the same of flour. Add the puree of tomatoes to it; thin the sauce with stock. Let it cook 10 to 15 minutes and finish with a pinch of sugar and 1 oz. of butter."
Notes
The recipe was taken from the copyright-free cookbook entitled, "Allied Cookery, British, French, Italian, Belgian, Russian" arranged by Grace Clergue Harrison and Gertrude Clergue. It was published in 1916 by G.P. Putman's Sons. For the entire cookbook see www.archive.org. Photo: Mary Melfi. |
