
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.
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.
Hi is that 60g whole cloves or 60g ground cloves?
Cheers Billy
Hi Billy, it is whole cloves.
They are tied in muslin and then taken out at the end