1903 Tomato Sauce

The winning recipe for the 15th March, 1903, Sunday Times (reference)

"Tomato sauce" by Aelle is licensed under CC BY-NC 2.0

"Tomato sauce" by Aelle is licensed under CC BY-NC 2.0

Ingredients:

  • 40 lbs ( 18kgs ) of tomatoes

  • 2 qts ( 2 ¼ litres ) of vinegar

  • 3 lbs ( 1370g ) of sugar

  • ½ lb ( 225g ) salt

  • 2 oz ( 55g ) of crushed garlic

  • 2 oz ( 55g ) allspice

  • 1 ½ oz. ( 42g ) of cloves

  • 1 ½ oz. ( 42g ) of black pepper

  • 1 oz ( 28g ) of cayenne

Method:

  1. Boil tomatoes to a pulp without adding water then strain through strong mosquito net to take out seeds and skin

  2. Add rest of ingredients (Tie garlic, cloves and black pepper in net to avoid straining a second time)

  3. Simmer gently for 5 hours until the thickness of cream

  4. When cold, bottle and seal.

Submitted by Mrs C. Wallis, Sewell-street, East Fremantle