Tomato Sauce
(Italian)
Take 3 chopped shallots, put them in a stew-pan with a tablespoonful of olive oil, salt, pepper, a dash of ground ginger, a very little ground nutmeg. Let the shallots take a good colour without burning; add 6 tomatoes skinned and all the pits well squeezed out. Let them cook very gently until all the moisture has disappeared. They should take the consistency of jam.
This sauce may be eaten hot or cold.