Tomato sauce

Tomato sauce


Ingredients

300ml/10fl oz white vinegar
1 teaspoon mixed spice
1.4kg/3lb ripe tomatoes, sliced
25g/1oz salt
100g/4oz golden granulated sugar such as Demerara

• Put the vinegar and mixed spice
in a stainless-steel or enamelled
saucepan. Bring to the boil and
remove from the heat. Cover and
leave to infuse for 3-4 hours.
• Put the tomatoes in a separate
heavy saucepan over a medium
heat, and simmer gently until pulpy. • Rub the tomato pulp through a
sieve into a bowl. Return the
strained pulp to the cleaned pan.
Add the salt and simmer gently
until the mixture thickens. Add the
sugar and infused vinegar, stirring
until completely dissolved.
• Continue simmering, stirring
occasionally, until the mixture is the
consistency of whipped cream. Pot
into hot sterilized glass jars, and
seal tightly (make sure the lids are
vinegar-proof). The tomato sauce
will keep for up to 6 months.

makes 600ml/1pt