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Tomato Sauce

4 servings

Ingredients

• 4 pieces large tomatoes
• 1 pieces onion, chopped
• raw ham (a little)
• 1 tablespoons butter
• 1 tablespoons flour
• 1 tablespoons butter (for roux)
• 1 l bouillon
• 1 glass white wine
• salt (as needed)
• lemon juice (a little)
• sugar (a little)

Instructions

1. Wash four fairly large tomatoes well, cut them into pieces, and sauté them with one small chopped onion and a little raw ham in one tablespoon of butter.
2. Strain the tomatoes through a sieve.
3. Prepare a light roux from one tablespoon of flour and one tablespoon of butter, bring one liter of bouillon to a boil with it, add the tomato purée and one glass of white wine, and let the sauce reduce well.
4. Then season with salt, lemon juice, and a little sugar.

Modernized from a treasured 19th-century German cookbook.