Tomato Sauce. No. 2 (for Bottling)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

6 doz. tomatoes without stalks ↝ Tomatoes, raw [Tomatoes]
6 cloves of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
6 chillies
a small tumbler of water ↝ Water, tap [Tap water]
a full pint of vinegar ↝ Vinegar [Mustard and other condiments]
a handful of salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (6)

Put all ingredients in a saucepan with a small tumbler of water.
Boil till the skins curl up, and till the tomatoes have thoroughly melted.
Take off skins.
Pass all through a sieve into a saucepan, with a full pint of vinegar and a handful of salt.
Boil till reduced more than half.
When it no longer adheres to the spoon it will have boiled long enough and can be bottled.

Original Text

Tomato Sauce. No. 2 (for Bottling).
Take 6 doz. tomatoes without stalks, 6 cloves of garlic, with 6 chillies; put all in a saucepan with a small tumbler of water. Boil till the skins curl up, and till the tomatoes have thoroughly melted. Take off skins.
 Then pass all through a sieve into a saucepan, with a full pint of vinegar and a handful of salt. Boil till reduced more than half. When it no longer adheres to the spoon it will have boiled long enongh and can be bottled.

Notes

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