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Tomato Sauce // 1940s

A hot tomato sauce to serve with all sorts of savoury dishes.
Original Recipe: 'Tomato Sauce' (Book 6, 1943)
Speed: 35 mins


  • ¼ pint / 142 ml Tomato Pulp

  • ½ pint / 284 ml Stock

  • Salt & Pepper

  • Small piece of Onion, chopped

  • Small piece of Carrot, chopped

  • ½ tsp. Sugar

  • ½ oz / 14g Margarine

  • Flour



1. Place into a pan the tomatoes, vegetables, seasoning and margarine and stir together over a low heat until the margarine disappears. Add the stock and simmer for 25 minutes. Then, run this through a strainer to remove the lumps.

2. Pour into a measuring jug. To every ½ pint liquid, stir in 1 tbsp. of blended flour.

3. Put back into the saucepan and stir over a low heat until boiling. Pour into a sauceboat and serve hot.


Original Recipe for 'Tomato Sauce'

BOOK 6: Manual of Modern Cookery, 7th Edition (1943) Author: Jessie Lindsay & V.H. Mottram Publisher: University of London Press Ltd. (War-Time Address: St. Hugh's School, Bickley, Kent, England, U.K.)

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