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Tomato Sauce (cold)

4 servings

Ingredients

• 12 pieces very ripe tomatoes
• 10 pieces shallots, minced
• 5 g white pepper
• 20 g salt
• cayenne pepper (a little)
• 0.3 l good wine vinegar
• defatted bouillon (as needed)

Instructions

1. Wipe about a dozen very ripe tomatoes clean and place them in an earthenware pot in an almost cooled oven until they are completely soft.
2. Then crush them, press through a fine sieve, and weigh the pulp.
3. For every 500 grams of fruit pulp, add 10 minced shallots, 5 grams of white pepper, 20 grams of salt, a little cayenne pepper, and 0.3 liters of good wine vinegar.
4. Cook until a stiff paste forms.
5. Once cooled, fill into dry bottles with wide openings and store well-corked in a cool place.
6. When ready to use, boil a few tablespoons of the sauce with defatted bouillon, let the sauce cool, and serve with roasted meat.

Modernized from a treasured 19th-century German cookbook.