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Tomato sauce recipe

Tomato sauce, as in the kind of sauce you would put on some potato chips, burger or savoury pastry. This recipe also comes from my nan, with a few alterations from my mother to give it a bit more spice.

Ingredients

12 lb. tomatoes
2 lb. chopped onions
2 lb. sugar
1 tsp. cayenne pepper
1 handful of salt
1 quart of white vinegar
1/2 pint of water
1 oz. cloves
2 large apples
2 oz. allspice
3 inch. stick of ginger

Method

Put everything except the sugar into a large pot and boil for 4 hours. Add the sugar in the last half an hour but be careful to not let it stick and burn on bottom. Note that if your boil is too weak or you don't boil for long enough you might end up with the mixture fermenting once bottled. Put mixture through a "tomato machine" to separate pulp from sauce. Add to sterilised bottles and securely cap / seal them.

To maximise shelf-life preferably use brown coloured glass bottles, and the quicker you can get the mixture into the bottles without burning yourself, the better.

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