Okay, before I forget, I have to document this sauce. Originally invented by A’s grandmother, it was perfected by his step-dad to the version which exists today.
Believe me when I say this sauce will beat ANYTHING you can buy on a shelf. Sure, it’s tedious and time-consuming, but when you pour it over a lamb chop, my god you’ll realise it was all worth it.
Tomato Sauce Recipe Ingredients
- 4.5 kg tomatos, blanched, skinned and quartered
- 1 kg apples, cored, skinned and diced
- 14g garlic
- 7g black pepper
- 7g cayenne pepper
- 7g allspice
- 14g cloves
- 1 cup water
- 500ml vinegar
- 650g sugar
How to Make Sauce Recipe
1. Boil together water, apples, tomatos, garlic, cayenne pepper, black pepper, allspice and cloves for 2 hours, then use a stick blenter to blend ingredients till smooth.
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2. Once smooth, add vinegar and sugar, and leave till it starts to boil, stirring occasionally.
This makes about 3-4 lemonade bottles worth of sauce, make sure that you sterilise the bottles otherwise it won’t keep as long as you’d like!
How to sterilise bottles
This method can be used to sterilise any glass container to be used to keep food not in the refrigerator. Bear in mind that once they’ve been opened, shelf live will drastically drop.
1. Wash the jars and lids in hot soapy water, then rinse in hot water
2. Put into a stockpot of boiling water for 10 minutes, then drain upside-down on a clean tea-towel, then dry thoroughly in an oven set at 150 degrees C (302 degrees F)
3. Remove jars from the oven one by one, filling them as you remove them. Make sure you don’t have any air holes when filling them, as they could host pockets of bacterial growth.
4. Place the lid on and leave them in a cool place (not fridge!) overnight to cool.
We demolished my last bottle of it over the roast I made last week 😉 I’m waiting for the chance to make it to the markets as 4.5kg tomatos is a bit expensive to buy from the shops