Tomato Sauce

The classic sauce. Good with just about everything.

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Photo credit: Edmonds Illustrated Cookbook
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Prep Time: 2½ hours Servings: Makes 7 cups
  • 3.5kg tomatoes, chopped

    1kg apples, peeled and chopped

    6 onions, chopped

    3 cups sugar

    4 cups malt vinegar

    2 Tbsp salt

    ½–1 tsp cayenne pepper

    1 tsp black peppercorns

    1 tsp whole allspice

    2 tsp whole cloves

  • 1. Put the tomatoes, apples, onions, sugar, vinegar, salt and cayenne pepper into a preserving pan. Tie the peppercorns, allspice and cloves in a piece of muslin and add to the pan.

  • 2. Bring slowly to the boil, stirring until the sugar dissolves, then simmer gently for about 2 hours or until completely pulpy.

  • 3. Remove the spice bag and either press the sauce through a coarse sieve, or purée in a blender or food processor. Work in small batches to avoid splashes and spills.

  • 4. Return the sauce to the pan and bring back to the boil and simmer for 2 minutes.

  • 5. Pour into sterilised bottles and seal tightly. Keep for at least 3 weeks before using.

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