Sauce Tomate. I

Tomato Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Cut four tomatoes in quarters, remove the seed, put them in a saucepan with one carrot and one onion finely chopped, salt and pepper; cover with water and bring to the boil; cook it well.

Then pass through a sieve. Add a brown roux, a little consommé, and cook again, stirring occasionally, to proper consistency. Should be fairly thick.