Tomato Sauce

Original Recipe

Take a quart can of tomatoes, put it over the fire in a stewpan, put in one slice of onion and two cloves, a little pepper and salt; boil about twenty minutes; then remove from the fire and strain it through a sieve. Now melt in another pan an ounce of butter, and as it melts, sprinkle in a tablespoonful of flour; stir it until it browns and froths a little. Mix the tomato pulp with it, and it is ready for the table. Excellent for mutton, chops, roast beef, etc.

Ingredients

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  • 1 quart can of tomatoes
  • 1 stewpan
  • 1 slice of onion and two cloves
  • 1 little pepper and salt
  • 1 sieve
  • 1 tablespoonful of flour
  • 1 little

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Required Gear

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Stewpan
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Fine Mesh Strainer

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Instructions

  1. 1

    Take a quart can of tomatoes, put it over the fire in a stewpan, put in one slice of onion and two cloves, a little pepper and salt; boil about twenty minutes; then remove from the fire and strain it through a sieve.

  2. 2

    Now melt in another pan an ounce of butter, and as it melts, sprinkle in a tablespoonful of flour; stir it until it browns and froths a little.

  3. 3

    Mix the tomato pulp with it, and it is ready for the table.

  4. 4

    Excellent for mutton, chops, roast beef, etc.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)