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Tomato Sauce (Take any quantity of ripe)

Take any quantity of ripe tomatoes, put them into an earthen jar, and place them, covered over, in a hot oven till perfectly soft; then rub them through a fine sieve, to keep out the seeds and skins. To every quart of juice add a clove of garlic, or, if the flavor is preferred, two shallots, bruised, a quarter of an ounce of ginger, the same quantity of black pepper, and a tablespoonful of salt; boil for about twenty minutes, and bottle, cork down, and wax it at once. If liked, the juice of two lemons may be added to the above before boiling.