Cassell's dictionary of cookery

Tomato Sauce (another way). — When gravy or stock is not at hand, tomatoes may be sliced and stewed with a little butter, cayeimc, and salt. If dressed in this way, they should be pulped through a sieve just as if they had been simmered in gravy, and a little vinegar may be added to them if liked. Tomato Sauce (another way). — Halve a dozen ripe tomatoes, squeeze out the seeds, and put them into a jar or saucepan with a dessertspoonful of lean ham cut into dice, a sprig of thyme, a bay-leaf, a large pinch of cayenne, a quarter of a pint of good gravy, or two or three ounces of butter, and either three sliced shallots or a dozen button mushrooms cleaned and cut into small pieces. Stir them over a gentle fire until they are quite soft, then press TOM ( 982 ) TOM them through a sieve, add a little salt, and put the sauce again upon the fire till it is very hot. Serve it in a tureen. Time to simmer the tomatoes, about an hour. Probable cost, tomatoes, '2d. to 4(L per pound. Sufficient for six or eight persons. Tomato Sauce, Mock.— Put a pint of ■water, a dessert-spoonful of vinegar, a good pinch of salt, and a large lump of sugar into a saucepan, and let it boil. Throw into it the red part only of four large carrots, and let them boil until quite soft. Take them up with an egg-slice, and rub them through a sieve. Put the pulp into a preserving-pan with three tablespoonfuls of ale, a quarter of a pint of vinegar, a sour apple, half a dozen shallots pared and minced finely, a pinch of salt and cayenne, and as much mustard and powdered mace as will lie on a sixpence. Stir this mixture over a gentle fire for nearly half an hour. Let it get cold, put it into bottles, and cork down securely. It will keep for three or four weeks. You boil a dozen sour apples, pared and cored, ^till tender. Rub them through a sieve, colour the pulp with turmeric, stir a little vinegar into it to give it an acid taste, and flavour with salt and cayenne. Tomato Store Sauce.— Take a dozen ripe tomatoes, put them in an earthen jar, and set them in a cool oven until they are quite soft. Take off the skins and stalks, mix with the tomatoes the liquor that flowed from them when baked, and add a dessert-spoonful of salt, a dessert-spoonful of powdered ginger, a pinch of cayenne, and two table-spoonfuls of vinegar. Mix the ingredients thoroughly, put the sauce into dry wide-mouthed bottles, and store in a cool dry place. Examine and taste it at the end of a week or a fortnight, and if it does not seem as if it would keep, boil it again with a little more cayenne and ginger. This sauce will keep for a long time. It will not be properly flavoured till ten days or a fortnight after it is made, though it may be used at once. Some cooks add a head of garlic to the other ingredients, but this is not generally liked. Time, four or five hours.