http://www.couriermail.com.au/lifest...o-make-tomato-
sauce/story-e6frer56-1225844133820


TOMATO SAUCE


2.5kg ripe tomatoes

400g onions (peeled)

10g cloves (whole)

10g allspice berries (whole)

10g paprika (sweet)

1 clove of garlic (skinned of its papery wrapping and bruised)

Half a cinnamon stick

50g salt

2 cups of clear white malt vinegar

1 1/2 cups sugar

For serving

Four good bakery pies or similar.

STEP 1: Roughly chop onions and tomatoes. Save the seeds and juice to use
in the sauce.

Put all the tomatoes and onions in jam-making copper (or a wide-mouthed
heavy-bottomed saucepan) with all the other ingredients (except the sugar
and vinegar). Simmer gently for an hour until the tomatoes are nice and
soft.

STEP 2: Add the sugar and vinegar and cook until it tastes suitably saucy
and thickens up. To test this you can always put a dollop on a plate and
see how much liquid seeps out of the cooked tomato mush. If it's only a
little then the sauce is done. Taste and adjust the seasoning if required.

STEP 3: Pass through a coarse sieve so that you remove the bigger bits of
skin and whole spices. Collect the sauce in a clean, sterilised bowl or
jug. To help work the sauce through the sieve roll the round bottom of a
ladle over the sauce in the sieve.

STEP 4: Bottle in an old whisky or gin bottle in the true country fashion
(labels removed and fully sterilised obviously!) I don't know why but
homemade tomato sauce always seems better poured from an old Teacher's or
Gordon's bottle.
--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do nothing.

Edmund Burke.