Doreen’s tomato sauce

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  • 5.5kg tomatoes, washed and chopped
  • 2 onions, finely chopped
  • 85g alspice, tied in muslin
  • 1.5kg brown sugar
  • 85g common salt
  • 1 litre malt vinegar


Place all ingredients in a large pan and bring to the boil. Cook for 3 hours. Pass through a sieve and bottle.
Seal once cold.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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