Common Tomata Sauce

Preparation info
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By Eliza Acton

Published 1845

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Tomatas are so juicy when ripe that they require little or no liquid to reduce them to a proper consistence for sauce; and they vary so exceedingly in size and quality that it is difficult to give precise directions for the exact quantity which in their unripe state is needed for them. Take off the stalks, halve the tomatas, and gently squeeze out the seeds and watery pulp; then stew them softly with a few spoonsful of gravy or of strong broth until they are quite melted. Press the w