Tomato Samba

Ingredients

• three ripe tomatoes
• a teaspoonful of minced chives or shallot
• a dust of salt
• a dust of sugar
• the same of freshly ground black pepper
• and cayenne
• a teaspoonful of any flavoured vinegar

Method

1. 1

   Dip tomatoes in boiling water, peel, remove seeds and watery parts, mince coarsely.

2. 2

   Mix with chives, salt, sugar, black pepper, cayenne, and optional celery.

3. 3

   Moisten with vinegar and stand on ice until needed.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 51. The excerpt below is the record exactly as published.

Tomato Samba, 1. — Dip three ripe tomatoes for a minute into boiling water, then peel them, removing their seeds and watery part, mince them coarsely, with a teaspoonful of minced chives or shallot for every th'^ee dessertspoonfuls of minced tomato, a dust of salt and sugar, the same of freshly ground black pepper and cayenne (or use three or four chillies cut into shreds after removing the seeds), and, if liked, a little finely minced celery ; moisten 104 BREAKFAST AED LUNCH DISHES. with a teaspoonful of any flavoured vinegar

Cook this with the app: pantry check, scaling, and the assistant.