Recipes > Sauces & Spreads > Tomato Sauces > Tomato Sauce For Keeping I (Excellent)

Tomato Sauce For Keeping I (Excellent)


To every quart of tomato-pulp allow

  • 1 pint of cayenne vinegar
  • 3/4 ounce of shalots
  • 3/4 ounce 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


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.


Print recipe/article only


The Book of Household Management (1861).

comments powered by Disqus