Take ten fresh tomatoes, remove the skins, cut them up; put them into
a saucepan and boil them until soft. Then pass them through a sieve.
Put their juice into a saucepan with one heaping tablespoon of butter
or one-half tablespoon of good lard, salt and pepper, and boil again,
adding water if the sauce becomes too thick. This sauce can be kept in
a bottle for several days. It can be used for macaroni, etc., in place
of the tomato paste.