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1
Now
add
the
tomato
and simmer gently fifteen minutes; then strain.
2
Drain, return to the pan and
add
the
tomato
sauce.
3
Next,
add
the
tomato
paste and work into the onion mixture until evenly distributed.
4
Remove the lid and
add
the
tomato
paste and herbs.
5
Then we
add
the
tomato
,
the tomato paste.
6
To this
add
the
tomato
and pimiento.
7
Cook together two tablespoonfuls of butter and one of flour,
add
the
tomato
,
and cook until thick, stirring constantly.
8
Rub the butter and flour together,
add
the
tomato
,
and when boiling add a palatable seasoning of salt and pepper.
9
When quite soft,
add
the
tomato
juice and the cheese; stir until the soup boils and the cheese is dissolved, and serve.
10
Put back the beans and
add
the
tomato
sauce, heat for a couple of minutes, and serve with three-cornered pieces of toast.
11
Stew the tomatoes slowly one-half to an hour, strain and add soda while hot; make a white sauce and
add
the
tomato
juice.
12
When the timer sounds,
add
the
tomato
mixture to the beans and stir well with a wooden or plastic rice paddle or wooden spoon.
13
Fry half the paste in the vegetable oil for a few seconds, then
add
the
tomato
,
chilli and cumin powders and fry for a minute.
14
Mill the cheese, add to it the "Emprote" and the celery salt, then
add
the
tomato
pulp or chutney and the lemon juice.
15
Fry 1 large onion in butter,
add
the
tomato
pulp, a piece of beef-marrow, 2 sprigs of chopped parsley, salt and pepper.
16
Put the herbs in the stock,
add
the
tomatoes
and let simmer.
add
the
tomato
add