Recipe no. 601 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 264.
Ingredients
- tomato
Preparation
- Preparing the tomatoesChoose fine tomatoes, well fleshy and well ripe. Wipe them, cut them in two and take out the seeds. Put in a stockpot and crush with a wooden spatula.
- Cooking and pouring offSet over the heat and let it cook. After a quarter of an hour of boiling, pour into a wicker basket lined with a fairly tight cloth to drain.
- SievingDrain well and pass through a sieve set over a large earthenware bowl to obtain the puree.
- Bottling and cookingPut into champagne bottles, cork and tie. Set in a stockpot well wrapped in hay to avoid breakage. Fill with cold water, bring to a very gentle boil for about an hour if the bottles are large, 30 minutes if half litres. Take the stockpot off the heat and take the bottles out only once cooled.
Reboul's text
Choose fine tomatoes, well fleshy and well ripe; wipe them; cut them in two, and take out the seeds. Put them in a stockpot and, after crushing them with a wooden spatula, set them over the heat to cook.
After a quarter of an hour of boiling, pour the whole into a wicker basket, the bottom of which you will have lined with a fairly tight cloth.
Let it drain well, then pass it through a sieve set over a large earthenware bowl. Put the puree obtained into champagne bottles; cork, tie, and set them in a stockpot, well surrounded with hay to avoid breakage; fill the stockpot with cold water; set over the heat; bring to the boil, and keep it there, but very gently, for about an hour if the bottles are large; if they are half litre bottles, 30 minutes are enough. Then take the stockpot off the heat, and take the bottles out only once they are cooled.
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 |
| oulo | stockpot |
| espatulo | spatula |
| banasto | basket |
| sedas | sieve |
| tian | earthenware bowl |
| purèio | puree |
| fen | hay |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 601, page 264. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.