This section is from the book "Soyer's Standard Cookery", by Nicolas Soyer. Also available from Amazon: Soyer's Standard Cookery.
Peel, remove the seeds, and squeeze twelve medium tomatoes. Heat in a saucepan one-fifth pint of oil, until it begins to smoke a little; insert the tomatoes seasoned with pepper and salt; add a crushed garlic clove, a pinch of powdered sugar, one tea-spoonful of chopped parsley, and allow to melt gently for half an hour.
 
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