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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
Author
:
sbaskitchen
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.