Tomato Sauce

Sauce aux Tomates

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Dozen Tomatoes
  • ½ Spoonful of Butter
  • 2 Cloves of Garlic
  • A Sprig Each of Thyme, Parsley and Bay Leaf, Minced Fine
  • Sherry to Taste
  • A Tablespoonful of Flour
  • Salt, Pepper and Cayenne to Taste


Take one dozen large Tomatoes, or one can, and put in a pot to boil with a tablespoonful of butter. Add salt and pepper to taste, and one pint of water. Let cook for about ten minutes and add minced thyme, parsley and bay leaf, very fine, and two cloves of garlic, minced fine. Let boil, and, when well boiled, take from the fire and mash through a sieve, reducing to a pulp. Take a teaspoonful of butter and put in a saucepan and add a tablespoonful of flour. When it blends and browns nicely, add the Tomato juice, season nicely to taste, and when ready to serve, add chopped parsley as a garnish. Serve with meat, fish or game.