Tomato Sauce No. 2

Preparation info
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By Lizzie Black Kander

Published 1903

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  • ½ can tomatoes or
  • 3 cloves
  • cups fresh stewed tomatoes


Cook tomatoes 15 minutes with the onion, peppercorns, bay leaf and cloves. Strain.

Heat the butter in a frying pan, add flour and cup of the hot strained tomatoes, then the rest. Cook until thick. Season to taste.

Served over hot chaps, fish, macaroni, etc.