Tomato sauce






makes 600ml/1pt

Cook Time

240-245 Min


  • 300ml/10fl oz white vinegar
  • 1 teaspoon mixed spice
  • 1.4kg/3lb ripe tomatoes, sliced
  • 25g/1oz salt
  • 100g/4oz golden granulated sugar such as Demerara
  • 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.
  • Put the tomatoes in a separate heavy saucepan over a medium heat, and simmer gently until pulpy.
  • 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.
  • 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.
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