Tomata Sauce No 2 Recipe

Take twelve or fifteen tomatas, ripe and red; cut them in half, and

squeeze out all the water and seeds; add capsicums, and two or three

table-spoonfuls of beef gravy; set them on a slow fire or stove, for an

hour, till melted; rub them through a tamis into a clean stewpan, with a

little white pepper and salt; then simmer for a few minutes. The French

cooks add a little tarragon vinegar, or a shalot.

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