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"Simple Italian Cookery, See also Flavored with Love, Mary Lou's Family and Friends Can Cook"
www.FlavoredwithLove.com, Simple Italian Cookery by Antonia Isola: Page 48
of 116
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. TOMATO SAUCE NO. 2 Mince one-quarter of an onion, one-half a stalk of celery, a few
leaves of sweet basil, and a bunch of parsley up fine. Add one-half
cup of olive-oil, a pinch of salt and one of pepper, and cut eight or
nine tomatoes into slices. Boil until the sauce is as thick as cream,
stirring occasionally, then strain through a sieve and serve. 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 to keep it
smooth. Add two wineglasses of stock, put on the fire, and cook for
twenty minutes, stirring all the time.
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