Tomata Sauce. No. 1.
Roast the tomatas before the fire till they are very tender; save all the liquor that runs from them while roasting; then with a spoon gently scoop out the pulp from the skins; avoid touching them with your fingers: add to the pulp a small quantity of shred ginger, and a few young onions cut very small. Salt it well, and mix the whole together with vinegar, or the best common wine. Put it into pint bottles, as it keeps best with only a bladder tied over.
This is to mix with all other sauces in the small cruet for fish.