51—Provençale Sauce

Peel, remove the seeds, press and concass twelve medium tomatoes. Heat in a sauté-pan one-fifth pint of oil, until it begins to smoke a little; insert the tomatoes seasoned with pepper and salt; add a crushed garlic clove, a pinch of powdered sugar, one teaspoonful of chopped parsley, and allow to melt gently for half an hour. In reality, true Provençale is nothing but a fine fondue of tomatoes with garlic.