Tomato Puree
- 1 quart canned tomatoes
- 1 pint stock or water (stock is best)
- 1 bay leaf
- 1 sprig parsley
- 1 stick celery
- 6 peppercorns
- 1 teaspoonful sugar
Simmer together until the tomato is thoroughly soft. In another saucepan put a tablespoon of butter when it is hot add a sliced onion, and fry, but not brown it; then add a tablespoonful of flour, and cook, but not brown the flour. To this roux add enough of the tomato to dilute it, and then mix it well with the rest of the tomato, and season with salt. Pass the whole through a fine sieve or strainer. Heat it again before serving, and sprinkle over the top small croutons.
Submitted by Jun 12, 2009
15 min
30 min
45 min