Tomato Sauce
Makes: 1.2lt (2½ pints)
2.7kg (6lb) Ripe Tomatoes
600ml (1 pint) White Vinegar
225g (8oz) Sugar
25g (1oz) Salt
4 Blades of Mace
1 Cinnamon Stick
1 tsp Whole Allspice
½-1 tsp Paprika, or to taste
Wash and slice the tomatoes.
Place the allspice, cinnamon stick and mace into a muslin bag.
Place the bag into a heavy bottomed saucepan with the vinegar, bring to the boil and remove
from the heat.
Cover and leave to infuse for 3 - 4 hours.
Place the tomatoes into a heavy bottomed saucepan and simmer until pulpy.
Rub the pulp through a sieve into a bowl, clean the saucepan and add the strained pulp to it.
Add the salt and paprika, cook gently until it begins to thicken
Add the sugar and remaining vinegar, stirring until fully dissolved.
Continue simmering, stirring occasionally., until the mixture thickens to the consistency of
whipped cream.
Pour into bottles, leaving a 2.5cm (1 inch) gap at the top and seal.
Use at once as this sauce does not keep well unless sterilised.
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