When tomatoes are fully ripe take two dozen of fine, large, sound ones,
put them into jars and bake until they are tender; strain off the water
from them, and pass the pulp through a sieve, then add to every pound
of the pulp,
Eschalots, shred 1 oz.
Garlic, shred ½ oz.
Bay salt ¼ oz.
White pepper, finely powdered ¼ oz.
Chili vinegar 1 pint
Boil them together until the whole is quite soft, and pass it again
through a sieve. Now, to every pound of the pulp add the juice of
two lemons, and one large Seville orange, boil it again until it has
attained the consistence of thick cream, and when cold bottle it; cork
and seal well.