Tomata, Or Lore-Apple Sauce

Have 12 or 15 tomatas very ripe and very red; take off the stalk; cut them in half; squeeze them just enough to get all the water and seeds out; put them in a quart slewpan, with two or three tablespoonsful of beef gravy; set them on a slow stove for an hour, or till properly melted; then rub them through a tammis into a clean stew-pan with a little white pepper and salt, and let them simmer together a few minutes.

To Preserve Tomatas

Choose them quite ripe; put them into an earthen jar, and bake them till they are tender, which will take about two hours; pulp them through a hair sieve, and to each pound add a quarter ounce of ground white pepper, the same of mace, an ounce of minced shallots, half an ounce of garlic, and an ounce of glaze, or portable soup; boil the whole together till every ingredient is tender; rub it through a hair sieve, and to each pound add the juice of three lemons; boil the whole together again till it is the thickness of good cream; put it into half-pint preserving pots or bottles; take care they are closely corked; when once opened, the air soon spoils it: it should be kept in a cool dry place.

Mock Tomato, Sauce

Take any quantity of sharp tasted apples, and reduce them into a pulp as in making apple sauce; put them into a mortar with as much turmeric as will give them the colour of tomatas, and as much chili vinegar as will give it the same degree of acid flavour that the tomata has; add to each quart a quarter of an ounce of garlic, and half an ounce of shallots, shred fine; put all into a well-tinned saucepan, and mix them well together, and give them a gentle boil; when cold, take out the garlic and shallot, and put the sauce into small stone bottles: your sauce should be of the consistence of a thick syrup, which may be regulated by the chili vinegar.

Observations

The only difference between this and the genuine love-apple sauce, is the substituting the pulp of apple for the pulp of tomata, and giving the colouring with turmeric.