Tomato Store Sauce (another way)

Ingredients

• every pint of pulp
• half an ounce of bruised shallots
• a quarter of an ounce of bruised garlic
• a little salt
• half a pint of chilli vinegar
• a little cayenne

Method

1. 1

   Gather ripe tomatoes, lay them in an earthen jar, and place in a cool oven overnight until soft.

2. 2

   Skin and sieve the tomatoes.

3. 3

   Combine pulp with shallots, garlic, salt, vinegar, and cayenne.

4. 4

   Boil until onions are soft, sieve again, add lemon juice, and boil for ten minutes while stirring.

5. 5

   Bottle securely.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2008. The excerpt below is the record exactly as published.

Tomato Store Sauce (another way).— Gather the tomatoes on a dry day, when they are quite ripe and red. Lay them in an earthen jar, put them into a cool oven, and let them remain all night, or until they are quite soft without being broken. Skin them, and rub them through a sieve. With every pint of pulp put half an ounce of bruised shallots, a quarter of an ounce of bruised garlic, a little salt, and haK a pint of chilli vinegar, or half a pint of white-^\^ne \nnegar, and a little cayenne

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