Sunday, August 28, 2011

Tomato Sauce (Sauce aux tomates fraiches)

Cut in two five or six medium tomatoes (very ripe) ; squeeze out the seeds ; put them in a stewpan with a cupful of water or stock ; salt, pepper ; a bouquet of laurel, thyme, parsley ; a chopped onion. Let the tomatoes dissolve ; they must be covered and on a good fire until all moisture has disappeared, then pass through a tammy-cloth.

Prepare a white thickening with i oz. of butter, the same of flour ; add the pure'e of tomatoes into it ; thin the sauce with stock. Let it cook ten to fifteen minutes ; see if seasoned to taste ; finish with a pinch of sugar and i oz. of fresh butter. This sauce should be of a good thickness.