Gather the tomatas on a dry day, and when quite ripe. Peel them,
and cut them into quarters. Put them into a large earthen pan, and
mash and squeeze them till they are reduced to a pulp. Allowing
half a pint of fine salt to a hundred tomatas, put them into a
preserving kettle, and boil them gently with the salt for two
hours, stirring them frequently to prevent their burning. Then
strain them through a fine sieve, pressing them with the back of a
silver spoon. Season them to your taste with mace, cinnamon,
nutmeg, ginger, and white or red pepper, all powdered fine.
Put the tomata again over the fire with the spices, and boil it
slowly till very thick, stirring it frequently.
When cold, put it up in small bottles, secure the corks well, and
it will keep good a year or two.