1832 - The Cook's Own Book

Tomata Sauce Italian

DDV CULINARY

Take five or six onions, slice, and put them into a saucepan,
with a little thyme,
bay-leaf,
twelve or fifteen tomatas,
a bit of butter,
salt,
half a dozen allspice,
a little India saffron,
and a glass of stock;
set them on the fire, taking care to stir it frequently, as it is apt to stick;
when you perceive the sauce is tolerably thick, strain it like a puree.