Tomato Soy

Ingredients

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

Instructions

1. Sprinkle the bottom of a large tub with salt. Layer the tomato slices (unpeeled) in the tub, alternating with layers of sliced onions (unpeeled). For each 2-inch layer of tomatoes, sprinkle half a pint of salt over the onions. Let this mixture rest for three days.
2. Transfer the tomato mixture to a large iron pot and boil from early morning until night, stirring constantly to prevent sticking and to avoid mashing the tomatoes.
3. The next morning, pass the mixture through a sieve, pressing it well to extract all the liquid. Add the cloves, allspice, black pepper, and Cayenne to the strained liquid. Let it boil slowly and constantly throughout the entire day.
4. In the evening, pour into a suitable vessel to cool. The day after, bottle and cork it well. Store in a cool location, particularly during warm weather. If properly prepared with slow, sufficient boiling, it will keep for many years. Should it ferment, boil it a second time.