Tomato Sauce / Ketcchup
Prep Time
20 mins
Cook Time
5 hrs
Straining
15 mins
Total Time
5 hrs 20 mins
Category:
Condiment, Preserves
Style:
Australian
Quantity: 7 250 ml bottles
Ingredients
- 3 kg ripe tomatoes
- 500 g brown onions peeled
- 300 g cooking apples cored
- 35 g garlic peeled
- 1 heaped tsp ground ginger mixed to a paste with a little water
- 1/2 tsp ground black peppercorns
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1/2 tsp cayenne pepper
- 2 1/2 cups cider vinegar
- 2 cups sugar
- 2 tbsp salt
Instructions
-
Roughly chop tomatoes, apples, onions and garlic.
-
Place into a large saucepan with the ginger paste.
-
Slowly bring to the boil over a medium heat, stirring regularly until the juices form.
-
Boil gently for four (4) hours, stirring occasionally.
-
Strain through a course sieve or sauce strainer (epepineuse/mouli). Discard the skin and seeds.
-
Return the puree to a large, clean pan.
-
Blend the spices and sugar together and add to the puree together with the salt and cider vinegar.
-
Bring to the boil, and boil gently for approximately one hour, or until the sauce has reached a thick pouring consistency.
-
Fill into warm sterilised bottles and seal.
-
When cool, lable and store in a dark, cool place.
Notes
The sauce will keep for one year unopened.