Tomato Sauce for Keeping II is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of stewed tomatoes that are pureed and flavoured with ginger, garlic, vinegar and chilli vinegar before being stored. The full recipe is presented here and I hope you enjoy this classic British version of: Tomato Sauce for Keeping II.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook. This is a spiced tomato sauce with the addition of ginger and chilli vinegar.
Original Recipe
TOMATO SAUCE FOR KEEPING (Excellent).
II.
531. INGREDIENTS.—1 dozen tomatoes, 2 teaspoonfuls of the best powdered ginger, 1 dessertspoonful of salt, 1 head of garlic chopped fine, 2 tablespoonfuls of vinegar, 1 dessertspoonful of Chili vinegar (a small quantity of cayenne may be substituted for this).
Mode.—Choose ripe tomatoes, put them into a stone jar, and stand them in a cool oven until quite tender; when cold, take the skins and stalks from them, mix the pulp with the liquor which is in the jar, but do not strain it; add all the other ingredients, mix well together, and put it into well-sealed bottles. Stored away in a cool dry place, it will keep good for years. It is ready for use as soon as made, but the flavour is better after a week or two. Should it not appear to keep, turn it out, and boil it up with a little additional ginger and cayenne. For immediate use, the skins should be put into a wide-mouthed bottle with a little of the different ingredients, and they will be found very nice for hashes or stews.
Time.—4 or 5 hours in a cool oven.
Seasonable from the middle of September to the end of October.
Modern Redaction
Ingredients:
12 tomatoes
2 tsp ground ginger
1 dessert spoon salt
1 head of garlic, finely chopped
2 tbsp vinegar
1 desert spoon chilli vinegar
Method:
Place the tomatoes in an earthenware casserole or jar. Place the lid on top then set in an oven pre-heat to 160°C and stew gently for about 80 minutes, or until completely tender. Remove from the oven and set aside to cool completely.
When cold, remove the skins and stalks then combine the pulp and tomato juice from the dish in a saucepan. Add all the remaining ingredients, mash to pulp and stir well then pour into cleaned and sterilized jars. Cover with vinegar-proof lids and store in the refrigerator until needed.
