First published in 1847, The Carolina Housewife offered a survey of American cuisine at the time. Its more likely this recipe derives from Spanish influences rather than Italian as there were few Italian immigrants in the United States at the time. Tomatoes at the time were also more likely to be used in Catsup, a precursor to modern ketchup intended to mimic Asian sauces British colonials encountered while trading in the Pacific rim.

Ingredients

Tomatoes
Butter
Two eggs
Small handful of breadcrumbs
Teacup of milk
One onion

Instructions

Scald tomatoes.
Remove skins and sieve.
Add butter, salt and pepper, beaten eggs, breadcrumbs soaked in milk, and thinly sliced onion.
Stew over low heat for an hour or two.