This seriously is the only tomato sauce recipe you will ever need. Great with pies, sausage rolls and good old fish n chips.
The tomato sauce recipe I used to make had glacial acetic acid but as this is becoming difficult to find I have opted for vinegar instead.
- 12.5kg ripe tomatoes, roughly chopped
- 2kg onions, peeled and chopped
- 1.5kg sugar
- 1 litre malt vinegar
- 250g plain salt
- 60g cloves
- 60g whole allspice
- 40g black peppercorns
- 30g cayenne pepper
Place tomatoes, onions, sugar, malt vinegar and salt into a large preserving pan.
Tie the spices in muslin and add to the pan.
Bring to the boil and then simmer for 4 hours or until well reduced and thickened. Stir regularly to make sure it isn’t catching.
Allow to cool until easy to handle. Pass through a mouli or sieve to remove seeds and skins. Return to the pan, bring to the boil then pour into sterilised bottles and seal.