Tomato Sauce

Ingredients

• 3 doz. tomatoes
• 1 oz. garlic
• 1 oz. eschalot
• 2 oz. salt
• 1 green capsicum
• 5 teaspoonful cayenne
• 2 pickled gherkins
• 6 pickled onions
• 1 pint vinegar
• 1 gill Plasmon stock
• juice of 6 lemons

Method

1. 1

   Choose the tomatoes when quite ripe and red; put them in a jar with a cover to it and bake them till quite tender; skin them and rub through a hair sieve.

2. 2

   Measure the pulp, and to each 1 lb. pulp add 1 pint vinegar, and then, having previously finely powdered or finely chopped, add all the other ingredients.

3. 3

   Boil the whole together till everything is tender, then again rub through a sieve, and add the lemon juice.

4. 4

   Now boil the whole again, adding the Plasmon stock till it becomes as thick as cream, and keep continually stirring; bottle when quite cold.

Nutrition per serving

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 29. The excerpt below is the record exactly as published.

TOMATO SAUCE. — Ingredients : 3 doz. tomatoes ; i oz. garlic ; i oz. eschalot ; 2 oz. salt ; 1 green capsicum ; g teaspoonful cayenne ; 2 pickled gherkins ; 6 pickled onions ; 1 pint vinegar ; 1 gill Plasmon stock ; juice of 6 lemons

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