Tomato sauce | Make your own |What to do with access tomatoes?
There are many kinds of commercial tomato sauce. This one is deliciously fresh and light – use this recipe when next you have an oversupply of tomatoes.
Makes 4 x 375 ml jars of tomato sauce
• 3 kg small rosa tomatoes
• 1 onion, finely chopped
• 1 red pepper, seeded and diced
• 250 ml water
• 2 garlic cloves
• 5 ml cayenne pepper
• 200 ml white vinegar
• 250 ml brown sugar
• 30 ml salt
• 70 g tomato paste
Put tomatoes, onion, red pepper, water and garlic in a saucepan and bring to the boil. Reduce the heat and simmer for 1 hour, stirring occasionally. Purée mixture with a stick blender and press through a sieve to remove seeds and skin. Discard leftovers in sieve. Return tomato purée to the saucepan and add remaining ingredients. Simmer uncovered for 1hour or until thick. Pour into sterilised jars and close tightly.
Preserving food was an everyday task before fridges became commonplace. I still remember the jars of guavas and quinces lining my grandmother’s pantry shelves. My method of preserving is similar to hers, but ingredients such as blueberries and chilies are new
How to sterilise jars to preserve Tomato sauce
Put a clean tea towel in the bottom of a large saucepan. Fill the pan with water and bring to the boil. Put jars and lids in the water and boil for 5 minutes. Remove jars and lids with thongs and leave upside down on a wire rack to dry. Fill air-dried jars with the preserved product. Remember, jars must be kept in the fridge after they have been opened
Edition SARIE FOOD April / May 2014 | Story Perfectly preserved | Recipe Tomato sauce