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.

Tomato Sauce

Name: Tomato Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 l meat stock; 500 g tomatoes (approx.); 10 g wheat flour; 30 g butter; 1 tsp finely chopped onion; 1 tbsp finely chopped raw ham; 1 tbsp finely chopped parsley; 1 knife-point crushed bay leaf; 2 pcs whole peppercorns; paprika (to taste); salt (to taste)

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)

Be the first to rate

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
Sweat onion and ham
Let the finely chopped onion and the raw ham sweat in the butter for 5 minutes without browning.
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
Strain
Rub the mixture through a fine sieve into a smooth purée.
4
Thicken the sauce
Stir together a small teaspoon of butter and the flour, add the purée and bring to a boil.
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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1914 (proofread, p. 335)~76% of the text changedremovedadded

1 ~~l kjøttkraft. 500 g~~ l. kjøtkraft ca. ½ kg. tomater ~~(ca.).~~ 10 ~~g hvetemel.~~ gr. hvetemel 30 ~~g smør.~~ gr. smør 1 ts teske finhakket ~~løk.~~ løk 1 ss spiseskefuld finhakket ~~rå skinke.~~ raa skinke 1 ss spiseskefuld finhakket ~~persille.~~ persille 1 ~~knivsodd~~ knivsod knust ~~laurbærblad.~~ laurbærblad 2 ~~stk~~ hele ~~pepperkorn.~~ pepperkorn paprika ~~(etter smak). salt (etter smak). La den finhakkede løken~~ salt. Løken og ~~den rå~~ skinken ~~trekke~~ trækker i ~~smøret~~ smørret i 5 ~~minutter uten å bli brune.. Tilsett~~ minutter, tilsættes de ~~oppskårne tomatene,~~ opskaarne tomater, laurbærblad, persille og ~~pepper. Kok sammen med kjøttkraften~~ pepper, koker, til tomatsaften er ~~nesten helt fordampet.. Gni blandingen gjennom en finmasket sil til en glatt puré.. Rør sammen en~~ omtrent fordampet, gnides gjennem haarsigt. 1 liten ~~teskje~~ ske smør og ~~melet, tilsett puréen og gi det~~ melet røres sammen, tilsættes pureen, gives et ~~oppkok.. Krydre etter~~ opkok, krydres efter smak med salt og paprika.

Note on Modernised

Mål er modernisert (gram, liter, desiliter, spiseskje/teskje). «Haarsigt» er erstattet med finmasket sil. Fremgangsmåten er delt i nummererte trinn, men mengder og teknikk er beholdt.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!