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Submitted by: Minnie, NSW Australia

STEP ONE: Start with fresh red tomatoes

Wash 2kg ripe tomatoes and look for any that rotten and discard, I always use good quality tomatoes. I can't see any reason to make sauce if it's not the very best you can make.



Note: These tomatoes were 'mortgage lifters' I've also used Roma and Black Russians. The very best tomatoes are homegrown, vine ripened tomatoes the flavour is so much stonger.


Ingredients for the recipe marked in bold in the steps.

STEP TWO: Chop tomatoes

Roughly chop the tomatoes into a large stainless saucepan or stockpot.

STEP THREE: Chop Apples

Roughly chop up 500g apples, cored with skin on and add to the tomatoes.


STEP FOUR: Chop onions

Roughly chop up 500g onions and add to tomatoes and apples.

STEP FIVE: Make a spice bag

Put into cheesecloth or muslin - 4 tablespoons whole cloves, 2 tablespoons whole allspice, 1.5 tablespoons whole black peppercorns and teaspoon of fennel seeds. Tie bag with string (butchers twine) so it forms a bag.



Note: Different seed can be added, I've put ginger powder into some and left out the fennel seed, also I've added coriander seed.

STEP SIX: Put all ingredients together

Now add to the tomatoes, apples and onions - 500g white sugar, 2 tablespoons salt, 1.25 teaspoon cayenne pepper and 1.25 cups malt vinegar and drop in the spice bag.


Note: Salt should be preserving salt (no iodine or anti-caking agent). I tie the spice bag onto the handle so I don't loose it.

STEP SEVEN: Bring to the boil

Bring to the boil.

STEP EIGHT: Cook for 1 - 1.5 hours

Now cook uncovered for 1- 1.5 hours depending on the tomatoes used and thickness of the sauce.

STEP NINE: Final processing

Take spice bag out of the pot and at this point I use a stick blender and whizz up the sauce. Then either push through a sieve or mouli, as you can see I use a mouli. I find there's less waste with a mouli and not as difficult to push through.

STEP TEN: Pouring into jars

I sit the mouli over a jug and then the sauce is ready to pour in hot steralised jars, using a funnel so not to drip hot sauce on yourself.



STEP ELEVEN: Take seralised jars from oven

I wash jars and lids in hot soapy water, rinse in very hot water and then place in the oven set to 120 degrees celsius for half an hour. I put the lids into a plastic microwave jug and add boiling water. Then I use stainless steel tongs to take the lids from the water, taking care not to touch the inside of the lids (can contaminate). Take care removing jars from the oven, I use my Vacola tongs.

STEP TWELVE: Finished and bottled

Screw lids on tightly and leave to cool before labelling and putting in a cool dry cupboard.


Once you make your own tomato sauce you'll never buy the supermarket sauce again!!