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Tomato Sauce

Erken's tomato sauce from 1914: onion and raw ham sweated in butter, tomatoes cooked down with spices and meat stock, strained to a purée, thickened with butter and flour and seasoned with salt and paprika.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 335 (falt i det fri)

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About the dish

From the sauce chapter of Stor kokebok (1914). A rich tomato sauce made from fresh tomatoes with onion, raw ham and spices, strained through a hair sieve into a smooth purée.

How to make it

  1. 1

    Sweat onion and ham

    Let the finely chopped onion and the raw ham sweat in the butter for 5 minutes without browning.

  2. 2

    Cook the tomatoes

    Add the cut-up tomatoes, bay leaf, parsley and pepper. Cook together with the meat stock until the tomato juice has almost completely evaporated.

  3. 3

    Strain

    Rub the mixture through a fine sieve into a smooth purée.

  4. 4

    Thicken the sauce

    Stir together a small teaspoon of butter and the flour, add the purée and bring to a boil.

  5. 5

    Season

    Season to taste with salt and paprika.

Changes from the original

Measurements have been modernized (grams, liters, deciliters, tablespoon/teaspoon). "Haarsigt" (hair sieve) has been replaced with fine sieve. The method has been divided into numbered steps, but quantities and technique have been kept.

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Time machine – what changed?

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From19141949Modernised
To19141949Modernised
1949 (proofread, p. 370) → 1914 (proofread, p. 335)~43% of the text changedremovedadded
1/2 1 l. kjøttkraft kjøtkraft ca. 1/4 ½ kg. tomater 10 gr. hvetemel 30 gr. smør 1 teskje teske finhakket løk 1 spiseskjefull spiseskefuld finhakket rå raa skinke 1 — — spiseskefuld finhakket persille 1 knivsodd knivsod knust laurbærblad 2 hele pepperkorn paprika salt salt. Løken og skinken trekker trækker i smøret smørret i 5 minutter, tilsettes tilsættes de opskårne opskaarne tomater, laurbærblad, persille og pepper, koker koker, til tomatsaften er omtrent fordampet, gnis gnides gjennem hårsigt. haarsigt. 1 liten skje ske smør og mel melet røres sammen, tilsettes puréen, gis tilsættes pureen, gives et opkok, krydres efter smak med salt og paprika.

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Frequently asked questions

How long does it take to make the sauce?
Allow about 50 minutes in all: onion and ham sweat in the butter for 5 minutes, then the tomatoes cook with the spices until the tomato juice has almost evaporated, before the purée is strained, thickened and brought to a boil.
What gives the sauce flavor beyond the tomatoes?
Meat stock, finely chopped onion and raw ham that sweat in butter, plus parsley, crushed bay leaf, whole peppercorns, salt and paprika.
How is the sauce thickened?
10 g wheat flour is stirred together with a small spoon of butter and added to the strained tomato purée, which is then brought to a boil.
Can I skip straining the sauce?
The 1914 recipe says the mass should be rubbed through a hair sieve to become smooth and free of skins and seeds. If you want a more rustic sauce you can leave it, but then it deviates from the original.

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