Tomato Sauce for Keeping

Ingredients

• every quart of tomato pulp
• one pint of cayenne vinegar
• three-quarters of an ounce of shallots
• three-quarters of an ounce of garlic
• salt to taste
• every six quarts of liquor
• one pint of soy
• one pint of anchovy sauce

Method

1. 1

   Gather ripe tomatoes; bake in a slow oven until tender; rub through a sieve.

2. 2

   To each quart of pulp, add cayenne vinegar, garlic, shallots, and salt.

3. 3

   Boil until garlic and shallots are soft; rub through a sieve, return to saucepan, add soy and anchovy sauce, boil for about twenty minutes; bottle and seal.

4. 4

   This will keep for two or three years, but is fit for use in a week.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 288. The excerpt below is the record exactly as published.

Tomato Sauce for Keeping. — To every quart of tomato pulp allow one pint of cayenne vinegar, three-quarters of an ounce of shallots, three-quarters of an ounce of garlic, peeled and cut in slices; »salt to taste. To every six quarts of liquor, one pint of soy, one pint •of anchovy sauc

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