Recipe no. 663 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 280.
Ingredients
- tomato
- salt
- oil
Preparation
- Cook the pureeCook the tomatoes as indicated for formula 601, letting them drain a little longer this time. Pass through a sieve.
- Reduce and stirPut the puree in a basin with a handful of fine salt. Let it cook on the fire, stirring continuously with a wooden spoon for 30 minutes to get a very thick puree.
- Shape and preserveLet it cool then roll into balls the size of a walnut. Place them in a jar with good oil, in which they must be completely submerged.
- Use as neededOne takes only the quantity needed as required, with no other precaution than stoppering the jar.
Reboul's text
Cook the tomatoes as indicated for formula 601, letting them drain a little longer this time, then pass them through a sieve. Put the puree in a basin with a handful of fine salt; let it cook on the fire, stirring continuously with a wooden spoon for 30 minutes; you should then have a very thick puree.
Let it cool; then roll it into balls the size of a walnut, which you place in a jar with good oil, in which they must be completely submerged.
By this method, one takes only the quantity needed as required, with no other precaution than stoppering the jar.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| toumàti | tomato |
| sedas | sieve |
| sau | salt |
| fiò | fire |
| cuié | spoon |
| purèio | puree |
| òli | oil |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 663, page 280. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.