Tomato Sauce

  • 1.2 Kg tomatoes cut into quarters unpeeled
  • 1 small red onion diced
  • 2 cloves of garlic finely diced
  • 330 g sugar
  • 2 tsp salt
  • 1 small chilli finely diced
  • 165 ml cider vinegar
  • 140 g tomato paste

Boil 90 minutes (mash and then stick blend after 1 hour).

Note re bottling:

Heat glass bottles/jars in oven at 100 degrees Celcius, and boil lids and funnel in water for 10 minutes before filling and capping, leaving a small air gap in the jar/bottle. If the lid sucks down as it cools you have a good seal and the sauce can be stored in the cupboard for up to a year or so. If it doesn’t seal then keep refrigerated.


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