a) Juice made from tomatoes. In modern use, this usually refers to the comminuted flesh and juice of cooked tomatoes, prepared commercially.
There were the delicate keftas, and lastly, the national pillauf, richly coloured with tomato juice, and flavoured with quails.
b) A fodd obtained from the unfermented liquid extracted from mature tomatoes of the red or reddish varieties of , strained free from peel, seeds, and other coarse or hard substances, containing finely divided insoluble solids from the flesh of the tomato.
TOMATO SWEETBREADS.—Cut up a quarter of a peck (or more) of fine ripe tomatoes; set them over the fire, and let them stew with nothing but their own juice till they go entirely to pieces. Then press them through a sieve, to clear the liquid from the seeds and skins. [. . .] Put [sweetbreads] into a stew-pan with the tomato-juice, seasoned with a little salt and cayenne.
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