Post by Sylvia on Oct 12, 2008 4:15:17 GMT -6
Spiced Tomato Sauce
Makes 2 1/2 pints
8 oz onions coarsely chopped
2 - 3 cloves garlic coarsely chopped
4 lb ripe tomatoes
3/4 oz dry mustard
1/2 pt malt vinegar
12 oz granulated sugar
3/4 oz salt
1 level tsp mixed spice
1/4 level tsp cayenne pepper
1 level tsp paprika
Put the tomatoes (skins on), onions and garlic in a saucepan, cover and simmer slowly until tender. I do this overnight in the slow cooker on low.
Rub through a fine sieve leaving the tomato skins and seeds behind.
Mix the mustard with a little of the vinegar, then mix with the other ingredients in a pan.
Heat until the sugar has dissolved then stir in the tomato pulp.
Boil uncovered until the consistency of a pouring sauce.
Pour into hot, clean, sterilised bottles, seal at once. Don't forget to label when cooled.
Sylvia446
Makes 2 1/2 pints
8 oz onions coarsely chopped
2 - 3 cloves garlic coarsely chopped
4 lb ripe tomatoes
3/4 oz dry mustard
1/2 pt malt vinegar
12 oz granulated sugar
3/4 oz salt
1 level tsp mixed spice
1/4 level tsp cayenne pepper
1 level tsp paprika
Put the tomatoes (skins on), onions and garlic in a saucepan, cover and simmer slowly until tender. I do this overnight in the slow cooker on low.
Rub through a fine sieve leaving the tomato skins and seeds behind.
Mix the mustard with a little of the vinegar, then mix with the other ingredients in a pan.
Heat until the sugar has dissolved then stir in the tomato pulp.
Boil uncovered until the consistency of a pouring sauce.
Pour into hot, clean, sterilised bottles, seal at once. Don't forget to label when cooled.
Sylvia446