Tomata Sauce. No. 2.
Take twelve or fifteen tomatas, ripe and red; cut them in half, and squeeze out all the water and seeds; add capsicums, and two or three table-spoonfuls of beef gravy; set them on a slow fire or stove, for an hour, till melted; rub them through a tamis into a clean stewpan, with a little white pepper and salt; then simmer for a few minutes. The French cooks add a little tarragon vinegar, or a shalot.