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Sheryl’s tomato sauce

Posted By Helen Jackson On January 25, 2010 @ 11:49 pm In Recipes,Sauce Recipes | No Comments


  • 8.5kg tomatoes, chopped
  • 4.5kg green apples, peeled and chopped
  • 4 onions, sliced
  • 1 cup cold water
  • 3kg sugar
  • 75g salt
  • 1 litre malt vinegar
  • 1 teaspoon cayenne pepper
  • 12.5g black peppercorns
  • 12.5g whole alspice
  • 12.5g whole cloves


Place tomatoes, apples, onions and water in a large pan and bring to the boil. Cook for one hour.
Add sugar, salt, vinegar, cayenne and spices tied in muslin. Boil for a further 3 hours. Remove spices, bottle and seal when cold.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.




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