Quote:After some good ol'fashioned recipes for home made tomato sauce - just like Mum or Nana used to make. Not using EzySauce if possible
What the hell is ‘EzySauce’? Don’t think I want to know.
My favourite stock standard sauce recipe comes from the New Zealand Country Women’s Association cookbook of 1941.
3.6 kgs (8 lbs) ripe tomatoes
1 kg ( 2 lbs) ripe apples
6 large brown onions
1 litre (2 pints) brown vinegar
125 gram (4ozs) salt
1 kg (2 lbs) white sugar
1 tsp cayenne pepper (I leave this out)
1 tsp whole allspice
1 tsp black peppercorns
25 gram (1 oz) cloves (I cut this down to 5 grams)
Cut tomatoes, apples and onions. Put all ingredients into a preserving pan and simmer (don’t boil!) for 3 (three) hours. Push through a colander or blender then bottle.
If you remove the tomatoe skins prior to cooking increase the quantity of tomatoes by a little.