Tomato Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Take one dozen large Tomatoes, or one can, and put in a pot to boil with a tablespoonful of butter. Add salt and pepper to taste, and one pint of water. Let coo
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- A Dozen Tomatoes
- ½ Spoonful of Butter
- 2 Cloves of Garlic
- A Sprig Each of Thyme, Parsley and Bay Leaf, Minced Fine
- Sherry to Taste
- A Tablespoonful of Flour
- Salt, Pepper and Cayenne to Taste
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