Tomato sauce is Australia's condiment of choice. Lately it has become difficult to buy locally made sauce with locally sourced ingredients. I had MrsDrWho's mum's tomatoes, I had a jar, I had the will - I decided to make tomato sauce (ketchup to some other people I believe) It is so easy. My only difficulty was actually making the sauce stay in the jar. I knocked it over the first time and then it sealed so well I couldn't undo the jolly lid the next day in spite of running it under hot, hot water. I think I ended up with one cup of sauce, only a quarter of what I made, but now I have the Sauce Urge and I shall definitely be making more. It tasted like home made tomato sauce I have tasted at other people's houses.
I used Sally Wise's recipe and I like the spicy additions but you can totally miss them out to make a milder sauce. I love that there is no need to worry about the skin on the tomatoes, it just gets left behind in the sieve.
I used a jar for the sauce because that's what I had but a bottle would have been infinitely better. I sterilised the jar and lid by washing them in soapy water and then plunging them into boiling water for a few minutes. Then careful remove - I used a spatula I soaked with the jar- and microwave on high for about 4 minutes or until it is dry. Do Not microwave the lid!!! Fill the jar with the hot sauce while the jar is hot. My sauce was still bubbling in the jar.
Tomato Sauce makes about 4 cups
- 2 tspn of mustard powder
- 1 tspn curry powder
- dash of oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 green cooking apple, peeled, cored and chopped
- 250g sugar, I used half brown and half white
- 1 kg tomatoes, roughly chopped
- 1 1/2 cups white or cider vinegar (I used cider)
- 1 tspn salt
I used a larger non-stick casserole type pan, it needs to hold at least 2-3 litres.
Add the rest of the ingredients, bring to the boil and simmer for 1 1/4 hours. You need to stir relatively frequently, about every 10-15 minutes. I also found I needed to turn the temperature up to keep the sauce simmering fast enough.
The sauce reduces quite a lot, you can see the line on the inside of the pan. Now you either very carefully push the sauce through a sieve using a soft spatula or a round ladle, or whiz it with a processor or with a hand held blender stick. I prefer to push it through a sieve as it takes out any skin that has not softened. Remember to check the underside of the sieve where lots of sauce hides.
Rinse out the pan, pour the sieved sauce back in and simmer for a further 5-10 minutes or until the sauce has thickened slightly. It will thicken further when it is cool. Now is the time to prepare your bottle. Sterilise and prepare to fill. A jug or a funnel will help fill a narrow neck bottle.
Label the sauce and then once opened keep it in the fridge. I made some delicious pork and apple sausage rolls and they were perfect with my home made tomato sauce. It doesn't have the same consistency as commercial sauce, but it certainly tastes great.