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
- 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.
- In batches, put it through a blender until smooth. Try not to over blend as it will lighten the colour to an orange hue.
- Sterilise bottles or jars by heating in an oven set at 100 C for 15 minutes.
- Pour hot sauce into hot bottles and jars and seal with lids. Wipe clean and cool.
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