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Tomato sauce

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5      Kgs tomatoes.
1      Kg green apples.
1      litre vinegar.
1      Kg onions.
15    grams whole ginger - finely chopped.
30    grams garlic - finely chopped.
120 grams salt.
1     Kg sugar.
1     level tablespoon white pepper.
1     level teaspoon cayenne.
15   grams whole allspice.
15   grams cloves.


  1. Core apples, cut up tomatoes, apples and onions roughly.
  2. Put into preserving pan (this should be made of good heat conductive material or have a 'sandwich' base - a plain stainless pot will burn!). Add sugar, vinegar and spices (allspice and cloves in muslin or a bag cut from a stocking).
  3. Stir well and bring to boil. Boil 1 hour. Stir constantly - well almost - more towards the end when the sauce becomes thicker.
  4. Remove and discard the bag of cloves and all spice.
  5. Rub through strainer (time consuming and produces much mess) or process through food processor (preferred), bottle, cork and seal.

Note—For a mild sauce, decrease the amount of pepper and cayenne.

Last Updated on Monday, 26 September 2011 17:10