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Recipe for Tomato Sauce.
NewBoy2
Posts: 1,813
in Fruit & veg
? Does anyone have a tried and tested recipe for strong and tasty tomato sauce please
Everyone is just trying to be Happy.....So lets help Them.
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Slice a carrot, a stick or two of celery, and an onion and cook over a low flame in a lidded pan with a slosh of olive oil, stirring from time to time. After about ten minutes, add a tin of tomatoes or a carton of passata, and garlic if you like it. Simmer about another ten minutes, by which time the vegetables should be al dente; if not, cook it a bit longer. Add sliced mushrooms and cook a couple more minutes. Season with black pepper.
This yields 4-5 servings. If you don't use it all, it's OK in the fridge for a few days, or you can freeze it.
Many thanks
I apologise
I should have said that it was for using allotment grown toms to make a tomato ketchup to bottle and use during the year.
I already use some of the green toms that I grow for chutney
very grateful for your recipe
6lb ripe tomatoes
1/2 pt white malt vinegar
2 cinnamon sticks
1 tsp allspice
1 tsp blade mace
1 tbsp salt
3 tsps paprika
pinch of cayenne pepper
2 tbsps tarragon vinegar
8 oz white sugar
Wash tomatoes and slice them thinly. Place in a preserving pan and cook very gently until pulpy.
Make the spiced vinegar by putting the vinegar, cinnamon, allspice and mace in a saucepan, bring to the boil and then cover and put aside for 2 hours to infuse. Strain the vinegar.
Rub the tomato pulp through a fine sieve and return to the preserving pan. Add the salt, paprika and cayenne, bring to the boil and simmer gently until thickening
Add the spiced vinegar, tarragon vinegar and sugar. Bring to the boil and stir until the sugar is dissolved. Cook until the sauce is a thick creamy consistency.
Pour the hot sauce in to hot, clean bottles and seal at once.
Place the bottles in a deep saucepan with simmering water to come up to their necks. Keep the water at simmering point for 30 minutes. Remove the bottles from the water and cool.
Many thanks.