Helen RandellBest Tomato Sauce recipe
February 13th 2009 13:34
It is time to make some tomato sauce from my tomatoes. This recipe is adapted from Maggie Beer's and it the tastiest tomato sauce I have made. I didn't have quite the yield of tomatoes necessary, so reduced the quantities accordingly.
Maggie Beer's Tomato Sauce
5kg vine ripened tomatoes
1kg brown onions
3 cloves garlic
125ml extra virgin olive oil
3 teaspoons salt
2 teaspoons paprika
240g soft brown sugar
800ml white-wine vinegar
50g black peppercorns
30g cloves
30g whole allspice
Quarter tomaotes (or halve if using cherry tomates as I did). Peel and roughly chop the onions and thinley slice the garlic.
Put the oil in a non-reactive saucepan then add the tomato, onion and garlic and bring to the boil over high heat. Reduce the heat and cook until all ingredients are very soft.
Blend mixture until it is a semi-smooth pulp. Sprinkle the salt and paprika over the puree than add the sugar and vinegar and stir to combine. Tie the peppercorns, cloves and allspice up in a small square of muslin, then put this into the pot and bring to the simmer. Simmer gently for several hours until the sauce reaches the desired consistency. Remove the muslin bag and pour into hot, sterilised bottles. Allow to cool before sealing, then invert to create a vacuum.
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Comment by Anonymous
Thanks
Comment by Helen Randell
Rough Cooking
Once the jar is opened you will need to refrigerate. It is fine to store in the cupboard when you have a vacuum seal.