Tomato Sauce

Ingredients
5kg tomatoes, chopped
1 head of garlic, peeled and crushed
2tbs salt
1.25L white vinegar
1 kg sugar


1tbs whole cloves
1 tbs pimento (whole allspice)
¼ tsp cayenne pepper
1 tbs white pepper

 Image to come

Method

  1. Set aside bottles with a combined volume of at least 3L. Sterilise bottles and lids by standing them in an oven at 120oC for ½ hour.
  2. Simmer together the tomatoes, garlic and salt until the tomatoes are very soft.
  3. Blend until smooth.
  4. Place the cloves and pimento in a small muslin bag and combine with the tomato mixture and remaining ingredients in a large saucepan. Bring to the boil.
  5. Simmer until the mixture thickens and is reduced by about a third. Remove the spice bag.
  6. Bottle in warm, sterilised bottles and seal lids. Allow to cool completely before labelling and storage.
Back to Preserves