Creamed, Bottled or Canned Tomatoes
Four four you will need: 2 cups canned or bottled tomatoes 2 tablespoons grated onion i cup grated celery { teaspoon salt 1 teaspoon paprika 2 teaspoons brown sugar 1 tablespoon flour J cup cream or evaporated milk .
Method: Simmer drained tomatoes with onion and celery for 10 minutes. Add seasoning of salt, paprika and sugar. Combine the flour with the evaporated milk or cream and in a separate saucepan heat to boiling, stirring continually. Blend this thickened cream with the tomato mixture but be careful not to allow it to boil as it will curdle, and stir continually during the blending. Add 1 tablespoon of coarsely chopped parsley immediately before serving on freshly buttered toast.
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https://paperspast.natlib.govt.nz/newspapers/CHP19700825.2.32
Bibliographic details
Press, Volume CX, Issue 32384, 25 August 1970, Page 4
Word Count
120Creamed, Bottled or Canned Tomatoes Press, Volume CX, Issue 32384, 25 August 1970, Page 4
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Acknowledgements
This newspaper was digitised in partnership with Christchurch City Libraries.
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