Nici’s Amazing Tomato Sauce  

Hot chips and homemade tomato sauce. Does it get any better? This rich tomato sauce is absolutely fabulous and I make a batch every year, some for my pantry, some for gifts.  

Makes about 2 litres 
 
2kg fresh tomatoes, chopped roughly 
400g can crushed tomatoes  
2 large apples, chopped roughly 
2 large onions, chopped roughly  
1 cup brown sugar  
1 cup white or raw sugar  
1 cup malt vinegar  
1 cup apple cider vinegar  
1 cup red wine vinegar  
2 tablespoons salt  
1 teaspoon black pepper 
1 teaspoon ground all spice  
½ teaspoon ground cloves  

1. Bring all the ingredients to the boil in a large pot and simmer it vigorously for about 2 hours until it is completely pulpy and it ought to have thickened a bit by then too.  
2. In batches, put it through a blender until smooth. Try not to over blend as it will lighten the colour to an orange hue.  
3. Sterilise bottles or jars by heating in an oven set at 100 C for 15 minutes.  
4. Pour hot sauce into hot bottles and jars and seal with lids. Wipe clean and cool.   

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