tomato paste
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This is from a 1881 cook book. An oldie but a goodie. "An excellent sauce, at the season when fresh tomatoes are not to be had, and it is good to thicken soups with."
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method
Bake
Ingredients For tomato paste
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ripe tomatoes, peeled
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salt
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cayenne
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mace, pounded
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nutmeg, to your taste
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1/2 ptcider vinegar to every quart of tomatoes
How To Make tomato paste
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1Scald and peel as many ripe tomatoes as will fill a large, deep stone jar. Set them into a warm oven for an hour. Then skim off the watery liquid that has risen to the top, and press through a sieve. Afterwards, add to your taste: salt, cayenne, mace and nutmeg. Stew with vinegar in a porcelain kettle for 3 hours, stirring frequently from the bottom, till it becomes a smooth, thick paste. Put into small jars or glasses, and cover closely, pasting paper over each.
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