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 Hoyt’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.