Tomato Sauce (Matt Preston)
photo by JustJanS
- Ready In:
- 1hr 40mins
- Ingredients:
- 10
- Yields:
-
2 bottles
ingredients
- 2 1⁄2 kg ripe tomatoes
- 400 g onions, peeled
- 10 g cloves, whole
- 10 g allspice berries, whole
- 10 g paprika (dulce)
- 1 garlic clove, roughly crushed
- 1⁄2 cinnamon stick
- 50 g salt
- 2 cups of clear white malt vinegar
- 1 1⁄2 cups sugar
directions
- Roughly chop onions and tomatoes. Save the seeds and juice to use in the sauce. Put all the tomatoes and onions in a wide-mouthed heavy bottomed saucepan, with all the other ingredients (except the sugar and vinegar). Simmer gently for an hour until the tomatoes are nice and soft.
- Add the sugar and vinegar and cook until it tastes suitably saucy and thickens up. To test this you can always put a dollop on a plate and see how much liquid seeps out of the cooked tomato mush. If it’s only a little then the sauce is done. Taste and adjust the seasoning if required.
- Pass through a coarse sieve so that you remove the bigger bits of skin and whole spices. Collect the sauce in a clean, sterilised bowl or jug. To help work the sauce through the sieve roll the round bottom of a ladle over the sauce in the sieve.
- Bottle sterilised bottles and seal.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I just made this sauce and I could sit down and demolish the whole lot tonight. It's wonderful. A perfect balance of sweet, sour, salty and spice. I doubled the garlic and threw in a teaspoon of cayenne as I like a little bite in my sauce. I used 4 teaspoons allspice berries. 2 teaspoons dulce paprika (which I googled and found is smoked paprika).8 teaspoons salt which was more than enough,3 teaspoons cloves. Editing to add, I just made this again today and it made 1.75 litres of sauce.
RECIPE SUBMITTED BY
Tisme
Australia