Tomata Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce made from vinegar, and tomatoes finished with meat glaze and anchovy sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Tomata Sauce.
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This is a classic recipe for a Victorian version of Tomata Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 21.—TOMATA SAUCE.
Ready preserved pulp of this powerfully anti-scorbutic vegetable is always to be had at Crosse and Blackwell's warehouse, Soho-square. Put into a small stewpan six sliced shalots, a bay-leaf and thyme, and a wineglass of vinegar; boil these gently for five minutes, then add about a quarter of a pound of tomato pulp, an ounce of glaze, No. 14, a teaspoonful of anchovy, and a lump of sugar; stir over the fire until the whole has boiled for five minutes, then pass it with pressure through a pointed tin strainer into a small stewpan for use.
Combine the shallots, bayleaf, thyme and vinegar in a pan. Bring to a boil and cook for 5 minutes then add the chopped tomatoes, glaze, anchovy essence and sugar. Stir to dissolve and mix then return to a boil and cook for five minutes.
Take off the heat, pass through a fine-meshed sieve then turn into a bowl and store until needed.
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