Tomato Sauce (Matt Preston)
Recipe: #20920
September 10, 2015
Categories: Sauce, Tomato/Red Sauces, Tomato, Australian, British, Fat Free, Gluten-Free, Heart Healthy, Kosher Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"I found this in our daily paper, (a Matt Preston recipe) and am posting it here to make soon. I love the old fashioned home made sauce my Mum and Nan used to make and this is so much like their recipe, sweet spicy and full of flavour. This is great served on some meat pies. Not overly sweet, but just perfect flavours! Add some cayenne for a spicier sauce bit maybe only 1/2 teaspoon or less! Yield will depend on size of bottles used. But will make 1-2 Litres"
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (3810.3 g)
- Calories 2326.6
- Total Fat - 53.6 g
- Saturated Fat - 10.1 g
- Cholesterol - 0 mg
- Sodium - 19991.7 mg
- Total Carbohydrate - 449.3 g
- Dietary Fiber - 43.9 g
- Sugars - 384.5 g
- Protein - 28.7 g
- Calcium - 478.9 mg
- Iron - 11.4 mg
- Vitamin C - 373.5 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
Roughly chop onions and tomatoes. Save the seeds and juice to use in the sauce. Put all the tomatoes and onions in a wide-mouthed heavy bottomed saucepan, with all the other ingredients (except the sugar and vinegar). Simmer gently for an hour until the tomatoes are nice and soft.
Step 2
Add the sugar and vinegar and cook until it tastes suitably saucy and thickens up. To test this you can always put a dollop on a plate and see how much liquid seeps out of the cooked tomato mush. If it’s only a little then the sauce is done. Taste and adjust the seasoning if required.
Step 3
Pass through a coarse sieve so that you remove the bigger bits of skin and whole spices. Collect the sauce in a clean, sterilised bowl or jug. To help work the sauce through the sieve roll the round bottom of a ladle over the sauce in the sieve.
Step 4
Bottle sterilised bottles and seal
Tips
No special items needed.
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