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Bottled Tomatoes

Cut off the stems and green parts from four or five pounds of ripe tomatoes, divide them into small pieces, put them into a stewpan with two onions, two bay-leaves, three or four cloves, and pepper and salt to taste. Boil them, stirring at the same time until tender, then turn the pulp onto a fine sieve with a basin underneath to catch the liquor as it runs through. When all the juice has drained from the tomatoes put it in the stewpan, and boil until reduced to half its original quantity. Pass the pulp through a sieve, but do not allow the onions or bay-leaves to go through, and mix it with the reduced liquor. Turn the conserve into wide-mouthed bottles, cork them and tie them down. Place the bottles in a saucepan with some straw between them to prevent their breaking and cold water up to their necks, and boil them for thirty minutes or so. Afterward leave them in water off the fire until cold. Wipe them, dip their nozzles in bottle-wax, and place them in a dry store-cupboard for future use.