Take half a dozen tomatoes that are ripe, and put them to roast in the embers, and when they are scorched remove the skin diligently, and mince them finely with a knife. Add onions, minced finely, to discretion; hot chili peppers, also minced finely, and thyme in a small amount. After mixing everything together, adjust it with a little salt, oil, and vinegar. It is a very tasty sauce, both for boiled dishes or anything.
---Antonio Latini, Lo scalco alla moderna, vol. 1 (1692),
translated by Rudolf Grewe---
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