This easy everyday version of tomato sauce makes five bottles!
Prep Time : 0:30 | Cook Time : 3:10 | Total Time : 3:40 | Serving : 1.25L person.
Ingredients
-
2.5kg ripe tomatoes, coarsely chopped
-
2 large brown onions, coarsely chopped
-
2 teaspoons peppercorns
-
1 teaspoon whole cloves
-
1 teaspoon HoytÂ’s Pickling Spice
-
500g white sugar
-
425ml apple cider vinegar
-
2 tablespoons salt
-
1/8 teaspoon cayenne pepper
Method
-
Step 1
Place tomato and onion in a large saucepan over medium-low heat. Cover and bring to the boil, stirring often. Reduce heat to low. Simmer, covered, stirring occasionally, for 1 hour or until the tomato breaks down and is tender. Set aside for 10 minutes to cool.
-
Step 2
Meanwhile, wrap the peppercorns, cloves and pickling spices in a 10cm piece of muslin and tie with unwaxed kitchen string to enclose.
-
Step 3
Use a stick blender to blend tomato mixture until a coarse puree forms. Strain through a fine sieve into a large bowl, in batches, pressing to extract as much liquid as possible. Discard solids.
-
Step 4
Return the tomato puree to a large, clean saucepan over medium-low heat. Stir in the sugar, vinegar, salt, cayenne pepper and spice pouch for 6 minutes or until sugar dissolves. Bring to a simmer, stirring often. Reduce heat to low. Simmer, stirring often, for 2 hours or until the sauce reduces and thickens.
-
Step 5
Ladle the hot sauce into five 250ml (1 cup) tomato sauce bottles. Seal. Store in a cool, dark place out of direct sunlight until ready to use. Once opened, store in the fridge.