Tomato Sauce

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 60 min Total: 60 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Sauce Base
Flavoring (per 6 quarts of liquor)
Optional (less expensive version)
Instructions (8)
  1. Gather the tomatoes quite ripe; bake them in a slow oven till tender; rub them through a sieve.
  2. To every quart of pulp add cayenne vinegar, shalots, garlic, and salt, in the proportion of 1 pint vinegar, 3/4 oz. shalots, 3/4 oz. garlic, and salt to taste.
  3. Boil the whole together till the garlic and shalots are quite soft.
  4. Rub the mixture through a sieve.
  5. Put it again into a saucepan.
  6. To every six quarts of the liquor, add 1 pint of soy and 1 pint of anchovy sauce.
  7. Boil altogether for about 20 minutes.
  8. Bottle off for use, and carefully seal or rosin the corks.
Original Text
I. 530. INGREDIENTS.—To every quart of tomato-pulp allow 1 pint of cayenne vinegar (No. 386), 3/4 oz. of shalots, 3/4 oz. of garlic, peeled and cut in slices; salt to taste. To every six quarts of liquor, 1 pint of soy, 1 pint of anchovy sauce. Mode.—Gather the tomatoes quite ripe; bake them in a slow oven till tender; rub them through a sieve, and to every quart of pulp add cayenne vinegar, shalots, garlic, and salt, in the above proportion; boil the whole together till the garlic and shalots are quite soft; 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. This will keep good for 2 or 3 years, but will be fit for use in a week. A useful and less expensive sauce may be made by omitting the anchovy and soy. Time.—Altogether 1 hour. Seasonable.—Make this from the middle of September to the end of October.
Notes
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