Excellent
INGREDIENTS. -3 dozen tomatoes; to every pound of tomato-pulp allow 1 pint of Chili vinegar, 1 oz. of garlic, 1 oz. of shalot, 2 oz. of salt, 1 large green capsicum, 1/2 teaspoonful of cayenne, 2 pickled gherkins, 6 pickled onions, 1 pint of common vinegar, and the juice of 6 lemons.
Choose the tomatoes when quite ripe and red; put them in a jar with a cover to it, and bake them till tender. The better way is to put them in the oven over-night, when it will not be too hot, and examine them in the morning to see if they are tender. Do not allow them to remain in the oven long enough to break them; but they should be sufficiently soft to skin nicely and rub through a sieve. Measure the pulp, and to each pound of pulp add the above proportion of vinegar and other ingredients, taking care to chop very fine the garlic, shalot, capsicum, onions and gherkins, Boil the whole together till everything is tender; then again rub it through a sieve, and add the lemon-juice. Now boil the whole again till it becomes as thick as cream, and keep continually stirring; bottle it when quite cold, cork well, and seal the corks.
TIME. In a cool oven one night.
SEASONABLE from the middle of September to the end of October. Note. A quantity of liquor will flow from the tomatoes, which must be put through the sieve with the rest. Keep it well stirred whilst on the fire, and use a wooden spoon.
Tomato Sauce, Hot (to serve with TIME. Ready for use in a week.
SEASONABLE. Make this from the middle Cutlets, Roast Meats, &c.). - INGREDIENTS of September to the end of October.
Tomato Sauce (for Keeping; Excellent). INGREDIENTS.-1 dozen tomatoes, 2 teaspoonsfuls of the best powdered ginger, 1 dessertspoonful of salt, 1 head of garlic chopped fine, 2 tablespoonfuls of vinefor 1 tureen.-6 tomatoes, 2 shalots, 1 clove, 1 blade of mace, salt and cayenne to taste, pint of gravy or stock. AVERAGE COST, 18.
Cut the tomatoes in two, and squeeze the juice and seeds out; put them in a stewpan with all the ingredients, and let them simmer gently until the tomatoes are tender TOMATOES, BAKED. enough to pulp; rub the whole through a sieve, boil it for a few minutes, and serve.
The shalots and spices may be omitted when their flavour is objected to.
TIME.-1 hour, or rather more, to simmer the tomatoes.
SEASONABLE in September and October.
Tomatoes, Baked. (Excellent.) - INGREDIENTS for dish for 6 persons.-8 or 10 tomatoes, pepper and salt to taste, 2 oz. of butter, bread-crumbs. AVERAGE COST, 1s. 6d.
Take off the stalks from the tomatoes; cut them into thick slices, and put them into a deep baking-dish; add a plentiful seasoning of pepper and salt, and butter in the above proportion; cover the whole with bread-crumbs; drop over these a little clarified butter; bake in a moderate oven from 20 minutes to 1/2 hour, and serve very hot. This vegetable, dressed as above, is an exceedingly nice accompaniment to all kinds of roast meat. The tomatoes, instead of being cut in slices, may be baked whole; but they will take rather a longer time to cook.
TIME.-20 minutes to hour, SEASONABLE in August, September and October; but may be had, forced, much earlier.
Tomatoes, Baked. (Another Mode.) -INGREDIENTS. Some bread-crumbs, a little butter, onion, cayenne and salt.
Bake the tomatoes whole, then scoop out a small hole at the top; fry the breadcrumbs, onion, &c., and fill the holes with this as high up as possible; then brown the tomatoes with a salamander, or in an oven, and take care that the skin does not break.
Tomatoes and Onions. INGRE- DIENTS.-1 dozen ripe tomatoes, their weight in onions, a quart of vinegar, a teaspoonful of allspice, 2 oz. of black pepper. AVER- AGE COST, 3s.
Wipe the tomatoes dry, and take off the skin of the onions, put them in a stewpan with the other ingredients, and let them gently simmer for 8 hours. When cold, bottle and tie over with a bladder.
TIME.-8 hours.
SEASONABLE. - Make this in autumn.