No. 573 — Sauce or Purée of Fresh Tomatoes
English historical translation of Molokhovets recipe No. 573 from the 1901 Russian cookbook, retaining original methods and measures.
Boil and rub the tomatoes through a sieve as directed in the general note.
Take an assortment of soup roots weighing one quarter as much as the tomatoes, and one onion. Clean, shred very finely and fry in a copper sauté pan until tender.
Add the tomato purée and continue frying until dark red. When the sauce thickens, rub once more through a sieve.
If there is not enough time to boil it down further, thicken with one teaspoon of flour rubbed with a teaspoon of butter. Bring to the boil, add a piece of fresh butter and stir. Season with cayenne pepper if desired.
Serve with boiled or roasted beef, fried sausages and similar dishes. Tomato preserves may be used in the same way.
For tomatoes stuffed for broth see No. 90; for preserving tomatoes see Part II, No. 406, as printed in the source.
To provide
2 Russian pounds of tomatoes ½ Russian pound of soup roots 1 onion ½ spoonful of butter, equivalent to ⅛ pound | Optional 1 teaspoon of flour and 1 teaspoon of butter ½ spoonful of fresh butter Optional cayenne pepper |