Tomato Sauce 2014 | Another first at CFT_HQ.
10kg of tomatoes, apples, fresh finger, numerous spices, a heap of sugar and of course some of that very special stuff…
Recipe and method.
5 kg tomatoes, peeled (I didn’t peel) and chopped
1 kg green cooking apples, peeled, cored and chopped
1 kg brown onions, chopped
1 litre white vinegar
1 kg white sugar
200g pure sea salt
6 garlic cloves, chopped
1 tbsp fresh grated ginger
30g ground allspice
15g ground cloves
10g black peppercorns
1tsp cayenne pepper
Place vinegar, sugar, salt, garlic, allspice, clove, peppercorns and cayenne pepper into a large saucepan and bring to the boil. Add the tomato, onion, ginger and apple, reduce the heat to low and simmer, uncovered, stirring frequently, for 2 hours, or until the mixture has thickened and the tomatoes have broken down. Use a stick blender to process till smooth.
Pour into sterilised jars. Add snags and enjoy.