Twelve tomatos, ripe and red; take off the stalk; cut in halves; squeeze enough to get all the water and seeds out; put in a stew-pan with a capsicum, and two or three table-spoonful of beef gravy; Bet on a slow stove till properly melted; rub them through a tamis into a clean stew-pan, add a little white pepper and salt, and let them simmer a few minutes. - The French cook adds an onion or eschalot, a clove or two, or a little tarragon vinegar.