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Tomato Store Sauce

Take a dozen ripe tomatoes, put them in an earthen jar, and set them in a cool oven until they are quite soft. Take off the skins and stalks, mix with the tomatoes the liquor that flowed from them when baked, and add a dessert-spoonful of salt, a dessert-spoonful of powdered ginger, a pinch of cayenne, and two table-spoonfuls of vinegar. Mix the ingredients thoroughly, put the sauce into dry wide-mouthed bottles, and store in a cool dry place. Examine and taste it at the end of a week or a fortnight, and if it does not seem as if it would keep, boil it again with a little more cayenne and ginger. This sauce will keep for a long time. It will not be properly flavoured till ten days or a fortnight after it is made, though it may be used at once. Some cooks add a head of garlic to the other ingredients, but this is not generally liked. Time, four to five hours.