Rachel Vogan’s Tomato Sauce

Yield: Makes 2 large sauce bottle or 6 -8 small tonic bottles

Ingredients

  • 6kg ripe red tomatoes
  • 4 apples – doesn’t seem to matter what variety
  • 2 onions
  • 2 tablespoons allspice
  • 2 cloves garlic
  • 1.5kg white sugar
  • 1/4 cup plain salt
  • ground black pepper
  • 1 litre malt vinegar

Method

Chop tomatoes and apples, skins included but not the apple cores. Chop onions. You can chuck it all in the kitchen whizz to save time too, but don’t be tempted to over pulp it before cooking. Tie allspice and garlic in a muslin bag. Boil all ingredients together slowly for two hours, stirring frequently. When cool, discard muslin bag and put sauce through a sieve, or use a stick blender of food processor. Bottle in warm sterilised bottles when cool.


 


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6 thoughts on “Rachel Vogan’s Tomato Sauce

  1. Whoever this recipe is attributed to deserves a medal. Really good result. Just bear in mind that 6 kgs of fruit when chopped occupies a 7 litre saucepan completely.

  2. I think this recipe needs to be adjusted for a regular kitchen…. I am currently cooking up TWO jam pans… not an easy feat!

  3. I have made this twice now and it is really good. I did modify it slightly. I used ground Allspice and crushed Garlic but just added into the pan. Halved the sugar as thought it was too much for my taste. Blended with a stick wand after an hour. Then simmered for half an hour before putting the whole lot through a sieve. Then reduced by 50%. I think the best thing about this recipe as it is simple to make and not too many spices, so retains the great flavour of homegrown Tomatoes. Awesome recipe!