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.

Tomato sauce Tomato sauce
PHOTO: Micky Hoyle

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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