November 12, 2010

Tomato Sauce (Like Ketchup not Passata!)


Nanna-Rific Tomato Sauce
(Like Ketchup - but Australian!)

  • 10 kilos of ripe tomatoes- chopped roughly
  • 2.5 kilos of granny smiths - cored and peeled and chopped roughly
  • 30g of ground ginger
  • 30g of whole cloves*
  • 30g of whole allspice*
  • 1 tsp of mace
  • 30g cayenne pepper
  • 1 litre white vinegar
  • 1.5 kg  sugar
  • 8 tablespoons of  salt
  • 2kg chopped onions

* bundle these up in some muslin or calico with string to keep closed and pop in - you need to take it out once cooking time is up, though.

What to do:
Put all ingredients into a very large pan. Boil for 3.5 to 4 hours.  Blend or sieve to make for a smoother consistency.  Bottle in sterilised jars.  Make adorable labels with smiling tomatoes on them.  Give to people for Christmas!  Bravo!

(If you like - add a few cloves of garlic, cumin seeds and some chilli for a bit more gusto!)
Let me know how you go - if you make some too!

xx Mikes


lyrebird said...

love your blog! can i suggest that for blending soup or sauce you use a hand-held stick blender rather than a food processor or bench-top blender. it is so much easier. i use mine for soup, sauce, fudge, soap making (not the same one though) and smoothies. excellent investment!
kind regards,

Anonymous said...

I made this! It turned out really well. I halved the recipe and took on Kate's suggestion and used my bamix to blend it. I documented it in instagram pics and put it on my blog :)

matt said...

I've been making this recipe for years, and i never bother separating my spices from the whole (i never use a cheesecloth bag).

If you cook it for long enough, then by the time its done, the cloves and peppercorns are soft and fine to eat, they don't retain much of their flavour and they make your sauce look pretty ace and authentic!

i do love this sauce on toast w butter though...