TOMATO SAUCE FOR KEEPING (Excellent) (I)

Ingredients

• To every quart of tomato-pulp
• 1 pint cayenne vinegar (No. 386)
• 3/4 oz shalots
• 3/4 oz garlic, peeled and cut in slices
• salt to taste
• To every six quarts of liquor
• 1 pint soy
• 1 pint anchovy sauce

Instructions

1. Gather the tomatoes quite ripe;
2. bake them in a slow oven till tender;
3. rub them through a sieve, and to every quart of pulp add cayenne vinegar, shalots, garlic, and salt, in the above proportion;
4. boil the whole together till the garlic and shalots are quite soft;
5. then rub it through a sieve, put it again into a saucepan, and, to every six quarts of the liquor, add 1 pint of soy and the same quantity of anchovy sauce, and boil altogether for about 20 minutes; bottle off for use, and carefully seal or rosin the corks.
6. This will keep good for 2 or 3 years, but will be fit for use in a week.
7. A useful and less expensive sauce may be made by omitting the anchovy and soy.