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Rachel Vogan’s Tomato Sauce

Posted By Helen Jackson On January 14, 2012 @ 11:11 am In Recipes,Sauce Recipes | 7 Comments

Yield: Makes 2 large sauce bottle or 6 -8 small tonic bottles


  • 6kg ripe red tomatoes
  • 4 apples – doesn’t seem to matter what variety
  • 2 onions
  • 2 tablespoons allspice
  • 2 cloves garlic
  • 1.5kg white sugar
  • 1/4 cup plain salt
  • ground black pepper
  • 1 litre malt vinegar


Chop tomatoes and apples, skins included but not the apple cores. Chop onions. You can chuck it all in the kitchen whizz to save time too, but don’t be tempted to over pulp it before cooking. Tie allspice and garlic in a muslin bag. Boil all ingredients together slowly for two hours, stirring frequently. When cool, discard muslin bag and put sauce through a sieve, or use a stick blender of food processor. Bottle in warm sterilised bottles when cool.


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