Homemade tomato sauce

Babiche Martens

When tomatoes are cooked for a short time the flavour remains delicate; the longer they are cooked, as in the sauce recipe, the more piquant they become. A teaspoon of sugar helps to bring out the sweetness. When you think how popular tomato sauce is, I'm amazed more of us don't make our own - it's so simple. Just peel and deseed the tomatoes or chop and push through a sieve or colander - which I have done here. Then toss everything into a large pot and cook away. It couldn't be easier and is a great way to use all those tomatoes in the garden. If you like your sauce to be really thick, use a little cornflour just before it finishes cooking, but do remember it will thicken as it cools.

Ingredients

5	Onions, chopped
3 kgs	Tomatoes, chopped roughly (Main)
5	Apples, peeled, cored and cut into cubes
2 ½ cups	Sugar
750 ml	Malt vinegar
1 Tbsp	Curry powder
2 Tbsp	Salt
½ tsp	Cayenne pepper
½ tsp	Black pepper
2 tsp	Cloves, whole

Directions

1. Place all the ingredients in a large pot. Bring to a simmer and cook for 2 hours.
2. Strain through a colander to remove the coarse bits.
3. Return to the pot and boil for a further 10-15 minutes to thicken.
4. Pour into sterilised bottles and seal.