Tomato Sauce
A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).
A historical recipe
Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.
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 Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917). Digitised by Project Gutenberg, eBook #43912 (https://www.gutenberg.org/ebooks/43912). 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
- Salsa di Pomidoro Pellegrino Artusi, the inimitable author of that droll yet practical manual of cooking SCIENCE IN THE KITCHEN AND THE ART OF EATING WELL (La Scienza in Cucina e l'Arte di mangiar bene) has the following to say about tomato sauce.
- "There was once a good old priest in a village of the Romagna who stuck his nose into everything;
- in every family circle and in every domestic affair he wanted to have his finger in the pie.
- Aside from this he was a kindly old party and as his zeal was the source of more good than bad people let him go his way;
- but the wiseacres dubbed him Don Pomidoro (Sir Tomato) to indicate that tomatoes enter into everything;
- therefore a good tomato sauce is an invaluable aid in cooking." Chop fine together a quarter of an onion, a clove of garlic, a piece of celery as long as your finger, a few bay leaves and just parsley enough.
- 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 it through a sieve, and it is ready for use." 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.
- Mushrooms are a great addition to it.