|
Classic
Cook Books
< last page | next page >
page 14
12
TOMATO SAUCE
(Salsa di Pomidoro)
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.
< last page | next page >
Classic
Cook Books
|
