The soup and sauce book

by Elizabeth Douglas

Tomato Sauce

6 tomatoes
¹⁄₂ an onion chopped
1 clove
1 slice of ham
1 gill rich brown gravy
1 table-spoon brown roux

Remove the seeds from the tomatoes. Stew them with the onion, ham and clove in an enamel sauce-pan until well cooked. Rub through a tammy. Return to the sauce-pan. Add the gravy and brown roux (see [p. 12]). Simmer for quarter of an hour.