Three tomatoes, skinned
A tablespoonful of chopped ham
Half an onion
A dessertspoonful of oil
A little pounded spice and basil
A clove of garlic
Salt

"Boil three tomatoes, skin them and mix them with a tablespoonful of chopped ham, half an onion, salt a dessertful spoonful of oil, a little pounded spice and basil. Then boil and pass through a sieve. Whilst the sauce is boiling put in a clove of garlic with a cut, but remove it before you pass the sauce through the sieve."

This recipe (#9) was taken from "The Cook's Decameron: a Study in Taste, containing over two hundred recipes for Italian dishes," by Mrs. W.G. Waters. It was published by William Heineman in 1920. Photo: Mary Melfi.

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