Tomato Soy

Ingredients

• 1 bushel full ripe tomatoes
• salt
• 3 onions
• 1 ounce cloves
• 1/4 pound allspice
• 1/4 pound black pepper
• 1 small wine glass Cayenne

Instructions

1. Take a bushel of full ripe tomatos and cut them in slices without skinning.
2. Sprinkle the bottom of a large tub with salt and strew in the tomatos; over each layer of about two inches thick, sprinkle half a pint of salt and three onions sliced without taking off the skins.
3. When the bushel of tomatos is thus prepared, let them remain for three days.
4. Then put them into a large iron pot, in which they must boil from early in the morning till night, constantly stirring to prevent their sticking, and mashing them.
5. The next morning, pass the mixture through a sieve, pressing it to obtain all the liquor you can.
6. Add to it one ounce of cloves, quarter of a pound of allspice, quarter of a pound of whole black pepper, and a small wine glass of Cayenne.
7. Let it boil slowly and constantly during the whole of the day.
8. In the evening, put it into a suitable vessel to cool; and the day after, bottle and cork it well.
9. Place it in a cool situation during warm weather, and it will keep for many years, provided it has been boiled very slowly and sufficiently in the preparation.
10. Should it ferment, it must be boiled a second time.