Tomato Store Sauce

Ingredients

• as many as are to be used
• a quart of vinegar
• an ounce of salt
• the same of white pepper
• half an ounce of cayenne
• half an ounce of finely-minced shalot

Method

1. 1

   Put the tomatoes into an earthen jar and bake them in a gentle oven until soft.

2. 2

   Rub through a fine sieve.

3. 3

   Mix the pulp with vinegar, salt, white pepper, cayenne, and shallot.

4. 4

   Boil gently until thick as cream, stirring frequently to prevent burning.

5. 5

   Bottle and cork tightly, keeping in a cool airy place.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 296. The excerpt below is the record exactly as published.

Tomato Store Sauce. — This sauce should be made in October. Be sure that the tomatoes are ripe and red, and that they have been gathered on a dry day. Put as many as are to be used into an earthern jar, and bake them in a gentle oven till they are soft, then rub them through a fine sieve. With every pound of pulp put a quart of vinegar, an ounce of salt, and the same of white pepper, half an ounce of cayenne, and half an ounce of finely-minced shalot

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