Tomata Catsup

Ingredients

• very ripe tomatas
• coarse sea salt
• spices (same as for mushroom catsup)

Directions

1. Slice the tomatas and layer them in a jar, sprinkling salt between each layer until the jar is full.

2. Stir the mixture occasionally for three days and let it sit in a warm place.

3. After three days, let it remain undisturbed for twelve days until a thick scum forms on top.

4. Squeeze the juice from the tomatas and boil it with the same amount of spices used for mushroom catsup.

5. Once cooled, bottle the catsup and seal the corks.

6. After three months, strain and boil it again with fresh spices.