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Title: Tomato Sauce
Categories: Sauces, Vegetarian
Yield: 1 Batch
3 lg Tomatoes; up to 4
1 1/2 oz Onion; sliced
1 1/2 oz Butter
3 c Brown sauce; thick
Seasoning
Chili vinegar
Carmine
- (E150 red food coloring)
Salt
Black pepper; freshly ground
Nutmeg
Castor sugar
Cut the tomatoes into slices and fry them gently with the onion in 1
oz butter; season with salt, freshly-ground black pepper, nutmeg, and
a dust of castor sugar, and as soon as the tomatoes are quite soft,
add the brown sauce, a few drops of Chili vinegar, and sufficient
carmine to make it a clear red; then pass it through a sieve and
re-heat it when required, stirring in the remaining 1/2 oz butter
after taking the saucepan from the stove; this will add richness to
the sauce, but it should not be re-heated after the butter is put in,
or it will become oily instead of blending with the sauce.
Recipe by Jeanne Jardine
Recipe FROM: The Best Vegetarian Dishes I Know, 1910
Recipe FROM: <
https://www.gutenberg.org/ebooks/70164/>
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