Recipes > Preserves & Pickles > Tomato Soy

Tomato Soy


  • 1 bushel of full ripe tomatos
  • salt
  • onions
  • 1 ounce of cloves
  • 1/4 pound of allspice
  • 1/4 pound of whole black pepper
  • 1 small wine glass of Cayenne


Take the tomatos, cut them in slices without skinning; sprinkle the bottom of a large tub with salt, strew in the tomatos, and over each layer of about two inches thick, sprinkle half a pint of salt, and three onions sliced without taking off the skins.

When the bushel of tomatos is thus prepared, let them remain for three days, then put them into a large iron pot, in which they must boil from early in the morning till night, constantly stirring to prevent their sticking and mashing them.

The next morning, pass the mixture through a sieve, pressing it to obtain all the liquor you can; and add to it the cloves, allspice, black pepper, and Cayenne; let it boil slowly and constantly during the whole of the day; in the evening, put it into a suitable vessel to cool; and the day after, bottle and cork it well: place it in a cool situation during warm weather, and it will keep for many years, provided it has been boiled very slowly and sufficiently in the preparation. Should it ferment it must be boiled a second time.


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The Virginia Housewife (1860).

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