Yummy Tomato Sauce

1.5kg Tomatoes
500gr brown sugar
2 cloves of crushed/finely chopped garlic
1 onion finely chopped
2T Whole cloves (wrapped in muslin/cheese cloth)
1T salt
1/4t cayenne pepper
1 cup vinegar

Get the blender and puree tomatoes, onion, salt, cayenne pepper and chopped garlic together. Whack in pot with the brown sugar and the cloves which you should have put in the muslin cloth by now add in the vinegar and bring to the boil while stirring to make sure the sugar is dissolved and leave on a gentle boil for 30 mins to an hour or until it is to the thickness you want then leave for 30mins. Whack back in blender to give another whizz up to catch any bits of skin etc that may have been missed then bottle into sterilised bottles while still hot. Be warned that cayenne pepper has a bit of a boot to it so adjust to suit desired spicyness.

Now go commit sacrilege and put on your favorite roast or whatever you like to have tomato sauce with :D

Makes about 1.5 liters of sauce if you want more double the recipe.

I would say that is very close to my dear olds recipe.

Cheers mate. My grand mother used to make bloody good sauce. I will give it a whirl. You can boil the tomatoes for a bit and throw straight in ice water, skins just about fall off, if that helps.
What sort of tomatoe do ya reckon works best or doesnt it matter?

Better hurry up with an answer before Dundee nics the recipe, and patents it;)

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Originally Posted by R93

Cheers mate. My grand mother used to make bloody good sauce. I will give it a whirl. You can boil the tomatoes for a bit and throw straight in ice water, skins just about fall off, if that helps.
What sort of tomatoe do ya reckon works best or doesnt it matter?

Better hurry up with an answer before Dundee nics the recipe, and patents it;)

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Yeah any old tomato out of the garden or fruit and vege department. It is an old recipe that many people use so it is nothing new just thought I would share it as there are plenty of how to cook your meat threads but bugger all threads on making your own condiments. For my batch mum gave me a pile of tomatoes out of her garden so was a mix of cherry tomatoes and beefsteak tomatoes.

And as for dundee he would bloody well bath himself in the stuff if you gave him half a chance :D

That made figuring out what to do with all the tomatoes we've got easy. I'm cooking up a big pot full of this now!

http://i1222.photobucket.com/albums/...ps6d6558be.jpg

All done. Nice one hunter308. Damn sauce has a shitload of sugar in it!
I might have to do something about the half-gallon of it I eat with most meals :P

http://i1222.photobucket.com/albums/...ps2056a3bf.jpg

Well good to c a man cook looks really tasty.my nana used 2 make hers and it was nice as.

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Originally Posted by RimfireNZ

All done. Nice one hunter308. Damn sauce has a shitload of sugar in it!
I might have to do something about the half-gallon of it I eat with most meals :P

http://i1222.photobucket.com/albums/...ps2056a3bf.jpg

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You will find that after a couple of days the flavours will blend in a lot more and it wont taste so sugary I found the same thing was too sweet a day or two later it was good now after a couple of weeks it is beautiful. Oh and also the spicyness from the cayenne pepper seems to get a bit more intensive but does not last long as some of the really hot stuff people like to eat.

Whoa!!!! Just seen this thread.............will it beat watties?:D

Attachment 8268

"It comes out better if you take the lid off possom trapper":D

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Originally Posted by Dundee

Whoa!!!! Just seen this thread.............will it beat watties?:D

Attachment 8268

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Yes it will beat watties :P

Nahh its lumpy with pips in it :P

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Originally Posted by Dundee

Nahh its lumpy with pips in it :P

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It'll put hairs on ya chest man :D

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Originally Posted by hunter308

It'll put hairs on ya chest man :D

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I don't need any more of those, but it's damn tasty. I think next time I might put a little less sugar and little more vinegar in though. It's pretty sweet.

yeah same thought here next time I am going to cut the sugar a little and see what happens or up the amount of tomatoes to a double batch but leave the sugar at the same as the recipe I posted. Plus I am tempted to try using white vinegar instead of malt vinegar.

I never use malt vinegar always white..., to me, the malt vinegar does not leave the preserves with a really nice colour and it has a 'coarser'/harsher flavour. My sauce recipe calls for 2lb white sugar for 12lb tomatoes...whatever that is in metrics...:)!! I do not put the spices in a bag cos after cooking I put it through the blender before bottling and it makes a sauce with a bit more spirit!!

Thank you Hunter308 you have inspired me to make some...

I made first batch off this recipe last week and first of all - YESSSS!!
Second - I was worried that it was too watery but it thickened up really well

White vinegar/Apple cider vinegar for clear, malt vinegar for darker, I chucked some sriracha sauce in for a bite
Also, this and my pumpkin soup recipe are where stick blenders are the best

Great while tomatoes are so cheap

Been meaning to post this up for a couple of weeks. If you get caught short, tinned tomatoes works a treat too. We had some whole tinned tomatoes, that we never use, and I thought I'd give them a go as sauce fodder. If I'm honest, I think I prefer the sauce made with tinned than the batch I did the week before with fresh.

I reduced the brown sugar back to about 350gr, threw in a small handful of italian herbs and let it reduce til it looked about right. So far we've used it in sammies, as a pizza sauce, and for making savoury pinwheels. Absolutely fantastic in all of them. Only downside is that we're going through it a phenomenal speed, and a batch doesn't last very long.... The rest of the family keeps flogging it too, which doesn't help.

This is a great recipe, thanks for putting it up!

Glad that everyone is enjoying this recipe and really great to see some variations of the recipe being posted too.