No. 32.—Piquant Tomato Sauce

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La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Mash half a dozen ripe tomatoes (pick out the seeds), put them in a stewpan with sliced onions, and a little meat gravy; let them simmer, till nearly dry, then add half a pint of brown gravy, left of cold meat, and let it cook twenty minutes. Strain and season with cayenne pepper, salt and lemon juice. Tarragon vinegar may be used instead of the lemon juice.