Bottled Tomatas, or Tomata Catsup

Preparation info
    • Difficulty


    • Ready in

      30 min

Appears in

By Eliza Acton

Published 1845

  • About


  • Tomatas, ½ peck
  • salt, ½ lb.
  • capsicums,


Cut half a peck of ripe tomatas into quarters; lay them on dishes and sprinkle over them half a pound of salt. The next day drain the juice from them through a hair-sieve into a stew-pan, and boil it for