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Macaroni With Tomatoes

(Vaughan’s Vegetable Cook Book)







Remove from each tomato the pips and watery substance it contains; put

the tomatoes in a saucepan with a small piece of butter, pepper, salt,

thyme and a bay leaf, and a few tablespoonfuls of gravy or stock, keep

stirring until they are reduced to a pulp, then strain through a sieve,

and pour over macaroni already boiled soft and cover with grated cheese;

bake until a light brown.

Other Recipes


Macaroni With Tomatoes

Ingredients: Macaroni, tomatoes, butter, onion, basil, pepper, salt.



Fry half an onion slightly in butter, and as soon as it is coloured

add a puree of two big cooked tomatoes. Then boil quarter of a pound of

macaroni separately, drain it and put it in a deep fireproof dish, add

the tomato puree and three tablespoonsful of grated Parmesan and Cheddar

mixed, and cook gently for a quarter of an hour before serving. This

dish may be made with vermicelli, spaghetti, or any other Italian paste.

Other Recipes


Macaroni With Tomatoes

Prepare the macaroni as in the above recipe, put it into a stewpan with

a small piece of butter and a teacupful of tomato sauce, or a small

bottle of conserve of tomatoes, and stir briskly over the fire for five

minutes.









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