Ketchup!

Many variations of ketchup were created, but the tomato-based version did not appear until about a century after other types. By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the Sugar House Book.[4]

Get [the tomatoes] quite ripe on a dry day, squeeze them with your hands till reduced to a pulp,   then put half a pound of fine salt to one hundred tomatoes, and boil them for two hours.

Stir them to prevent burning.

While hot press them through a fine sieve, with a silver spoon till nought but the skin remains, then add a little mace, 3 nutmegs, allspice, cloves, cinnamon, ginger, and pepper to taste.  

Boil over a slow fire till quite thick, stir all the time.

Bottle when cold.

One hundred tomatoes will make four or five bottles and keep good for two or three years.

Tom is making Meatloaf Roulade.

Ketchup will be needed!