Tomato Sauce
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Chop together, fine, one quarter of an onion, a clove of garlic, a piece of celery as long as your finger, a few bay leaves and just enough parsley.
- Season with a little oil, salt and pepper, cut up seven or eight tomatoes and put everything over the fire together.
- Stir it from time to time and when you see the juice condensing into a thin custard strain through a sieve, and it is ready for use.
- When fresh tomatoes are not available the tomato paste may be used.
- This is a concentrated paste made from tomatoes and spices which is to be had, at all Italian grocers', now so numerous in all American cities.
- Thinned with water, it is a much used ingredient in Italian recipes.
- Catsup and concentrated tomato soup do not make satisfactory substitutes as they are too sweet in flavor.
- Of course canned tomatoes seasoned with salt and a bit of bay leaf, can always be used instead of fresh tomatoes.
- This sauce serves many purposes.
- It is good on boiled meat;
- excellent to dress macaroni, spaghetti or other pastes which have been seasoned with butter and cheese, or on boiled rice seasoned in the same way (see Risotto).
- Mushrooms are a fine addition to it.
- When using concentrated paste the following recipes will be found to give good results: Chop one onion, one carrot and a celery stalk: form a little bunch of parsley and other aromatic greens and put everything to brown in a saucepan together with a piece of butter.
- Add a reasonable portion of tomato paste while cooking, stir and keep on a low fire until the sauce assumes the necessary consistency.