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 ^[1] 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.