Hot Tomato Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of tomatoes cooked in brown gravy and rich stock that's served hot to accompany roast and fried meats. The full recipe is presented here and I hope you enjoy this classic British version of: Hot Tomato Sauce.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
TOMATO SAUCE—HOT, to serve with Cutlets, Roast Meats, &c.
529. INGREDIENTS.—6 tomatoes, 2 shalots, 1 clove, 1 blade of mace, salt and cayenne to taste, 1/4 pint of gravy, No. 436, or stock No. 104.
Mode.—Cut the tomatoes in two, and squeeze the juice and seeds out; put them in a stewpan with all the ingredients, and let them simmer gently until the tomatoes are tender enough to pulp; rub the whole through a sieve, boil it for a few minutes, and serve. The shalots and spices may be omitted when their flavour is objected to.
Time.—1 hour, or rather more, to simmer the tomatoes.
Halve the tomatoes and squeeze out the seeds and pulp into a pan (discard the skins). Add all the remaining ingredients and gently bring to a simmer. Continue simmering slowly until the tomatoes are tender enough to easily pulp.
Take the mixture off the heat and rub through a fine-meshed sieve using the back of a wooden spoon. Return the liquid to a pan, bring to a boil and cook for a few minutes. Serve immediately.
