Helen’s Tomato Sauce

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.

Yield: Makes 24 x 200ml bottles

Ingredients

  • 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

Method

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.

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