Tomato Sauce Recipe
Chop 1 gallon of ripe tomatoes without peeling, and 5 pods of red pepper. Cook until very tender. Strain through a coarse cloth. Then stir into it 2 ounces of black pepper, 1/2 ounce of white mustard seed. 1/2 ounce allspice, and 1 pint of vinegar. Cook very slowly for three hours. While still warm, bottle and cork tightly. This will keep for years, and is very nice for hot or cold meats.