Sauce de Tomate aux Champignons

Tomato-Mushroom Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 6 fresh tomatoes or 3 cups canned plum tomatoes
  • 1 green pepper, minced

Method

  1. Remove cores from fresh tomatoes. Dice and place in enameled skillet or saucepan. Add remaining ingredients, down to the mushrooms. Boil about 1 hour. Grind through a food mill. Put back into pan. If the sauce seems to have water in it, boil hard to reduce the sauce to a thick pulp. Sauté mushrooms in a chunk of butter. Add to the sauce.
  2. Remove from heat and