Tomato sauce
Ingredients
5
Steps
4
Serves
makes 600ml/1pt
Cook Time
240-245 Min
Ingredients
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Put the vinegar and mixed spice in a stainless-steel or enamelled saucepan. Bring to the boil and remove from the heat. Cover and eave to infuse for 3–4 hours.
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Put the tomatoes in a separate heavy saucepan over a medium heat, and simmer gently until pulpy.
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Rub the tomato pulp through a sieve into a bowl. Return the strained pulp to the cleaned pan. Add the salt and simmer gently until the mixture thickens. Add the sugar and infused vinegar, stirring until completely dissolved.
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Continue simmering, stirring occasionally, until the mixture is the consistency of whipped cream. Pot into hot sterilized glass jars, and seal tightly (make sure the lids are vinegar-proof). The tomato sauce will keep for up to 6 months.