Several months ago when we had an abundance of tomatoes in the garden, I chose to freeze a lot of them, and when needed I simply defrost what I need to add to soups, pasta sauces, etc. This particular recipe for tomato sauce, which I made using tomatoes from our garden, has proven to be one that we all enjoy.
Making a range of items from scratch, helps to make the most of what is in the freezer and the pantry. So here it is, a recipe for homemade tomato sauce:
The following recipe makes approximately 3 1/2 litres of sauce.
7 kg Organic Tomatoes, chopped
2 kg Organic Apples, peeled & chopped
12 Organic Onions, chopped
6 cups Sugar
8 cups Malt Vinegar
4 Tspns Salt
2 tspn Cayenne Pepper
2 tspns Black Peppercorns
2 tspn Whole Allspice
4 tspn Whole Cloves
1. Put tomatoes, apples, onions, sugar, vinegar, salt and cayenne pepper into a large preserving pan.
2. Tie peppercorns,allspice and cloves into a piece of muslin cloth and add to the mixture in the preserving pan.
3. Boil mixture steadily for about 2 hours or until mixture appears pulpy.
4. Discard the spices in the muslin cloth.
5. Press the prepared tomato mixture through a sieve.
6. Return the sieved mixture to the preserving pan and allow to boil for another 2 minutes.
7. Pour tomato sauce into sterilised bottles and seal with lids.*
8. Store sealed bottles in a cool, dry area. Once opened, store the bottle of sauce in the refrigerator.
*I personally recommend also waterbathing the bottles once they are cool, to ensure a thorough seal.
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