Tomato Sauce
Ingredients
Directions
Put the tomatoes on the fire, with the onion, bay leaf, parsley and mace, and simmer slowly for 10 minutes.
Melt the butter; add to it the flour; mix until smooth.
Press the tomatoes through a sieve; add them to the butter and flour.
Stir continually until it boils; add salt and pepper.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
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The step that matters
Stir continually until it boils. Flour thickens the sauce only when it reaches a boil, and it can lump or scorch on the base of the pan if not stirred constantly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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