18 Cream of Tomato Sauce
Ingredients
Directions
Combine 1 pint strained tomato, 1 tablespoon flour, ¼ cup cream (½ cup if thin), and 1 teaspoon salt.
Thicken the boiling tomato, add cream, remove from heat, then add salt.
Do not add the salt before the cream.
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.
Explore the science
What each ingredient does
- Tomato (in the method)
- Forms the base of the sauce, supplying its body, color, and acidic tomato flavor.
- Flour (in the method)
- Thickens the sauce as its starch swells and sets when the tomato boils.
- Cream
- Adds richness and a smooth, mellow texture that softens the tomato's sharpness.
The step that matters
Thicken the boiling tomato before adding the cream. Flour starch thickens only when the tomato is hot and boiling. Cream added after removing the pan from heat is less likely to curdle in the acidic tomato, so the sauce stays smooth.
“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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