Ingredients
Makes: 6 Bottles
- 3 1/2 kg tomatoes, chopped
- 1kg sugar
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons cloves
- 2 tablespoons salt
- 1/2 teaspoon cayenne pepper
- 2 cups (500ml) malt vinegar
Directions
Preparation:30min ›
Cook:1hour30min ›
Extra time:20min cooling ›
Ready in:2hours20min
- Tie cloves in muslin. In preserving pan, slowly heat all ingredients until sugar melts. Boil rapidly for 1 1/2 hours or until sauce becomes pulpy, stirring occasionally.
- Remove any scum from top, and allow to cool for 20 minutes.
- Puree in your blender then sive. Put it back in clean preserving pan, and boil until it reaches the desired texture. Bottle in clean sterile bottles then seal when cold.
Tip
If you like, you can strain sauce through a mouli to make it smoother, instead of using the blender.
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Reviews and Ratings
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Reviews in English (1)
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I love tomato sauce, and I can't wait to give this recipe a go. - 10 May 2012
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