Sauce (Tomato, to Keep) (Mrs. Dan Cloete's Recipe.)

Instructions

1. Take forty very ripe tomatoes -- 40 large ripe tomatoes -- cut into quarters, and sprinkle with a quarter of a pound of salt. Let it stand for three or four hours, then drain off the water.
2. Put the tomatoes in a stewpan with the vinegar, 6 large onions, 3 horseradish roots, 8 large red chillies or more, and the sugar. A little garlic may be added.
3. Tie all the spices up in a muslin bag, slightly bruised -- the ginger, 2 tablespoonfuls of coriander seeds, the cloves, and 2 tablespoonfuls of mace -- and put the bag in with them.
4. Boil for at least three hours, then strain through a coarse sieve.
5. Boil again for half an hour and bottle whilst hot.