Tomato Sauce from The Complete Book of Home Preserving by Mary Norwak
Slice the tomatoes and onions, and put into a pan with the other ingredients. Stir well and simmer for 2 hours until thick and soft, stirring occasionally. Sieve and return purée to pan. Bring to...
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Spoon
- Fine-mesh sieve
- Bottle
- Canning pot
Ingredients
- 1 oz/25g salt
- 2 oz/50g peppercorns
- 2 teaspoons Cayenne pepper
- ½ oz/15g cloves
- 4 large onions
- 4lb/2 kg red tomatoes
- 1 pint/500 ml vinegar
- 1lb/450g Demerara sugar
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