- 3/4 cup butter
- 1 cup sugar
- 1 egg
- 1 tspn vanilla
- 1 tspn baking powder
- 2-1/2 cups flour
- 1/2 cup tomato sauce
- 1/2 cup brown sugar
- 1/2 cup raisins
- Juice of 1/2 lemon
- Pinch of salt
Cream soften butter and sugar. Add egg and vanilla, and beat until fluffy. Mix baking powder with flour, and add to other ingredients. Beat until blended.
Chill until dough is firm. form chilled dough into a ball and knead a few times until smooth. Divide into 4 sections. Refrigerate 2 sections. Roll other 2 out into same sized rectangles (onto floured waxed paper) about 1/4-inch thick.
Spread half of tomato filling (see below) on one rectangle, topping with the other. Repeat with remainder of the dough. Flip the dough onto a greased baking sheet, and bake at 350 degrees until lightly browned, about 20 to 25 minutes. Cut into squares when cooled.
Combine 1/2 cup each of unsalted tomato sauce. brown sugar, and raisins. Add the juice of 1/2 lemon and a pinch of salt. Cook on low heat 30 minutes until thick, stirring constantly toward the end. Cool and lightly chop, if needed.
More "Lost" Tomato RecipesTomatoes in Cream (1972)
(Origin - "Old-Time Farmhouse Cooking - Rural American Recipes" by Barbara Swell, 2003. This recipe was taken from the October 1926 issue of "Rural New-Yorker.")