- 2.5kg ripe tomatoes, coarsely chopped
- 2 large brown onions, coarsely chopped
- 2 teaspoons peppercorns
- 1 teaspoon whole cloves
- 1 teaspoon Hoyt’s Pickling Spice
- 500g white sugar
- 425ml apple cider vinegar
- 2 tablespoons salt
- 1/8 teaspoon cayenne pepper
- Step 1Place tomato and onion in a large saucepan over medium-low heat. Cover and bring to the boil, stirring often. Reduce heat to low. Simmer, covered, stirring occasionally, for 1 hour or until the tomato breaks down and is tender. Set aside for 10 minutes to cool.
- Step 2Meanwhile, wrap the peppercorns, cloves and pickling spices in a 10cm piece of muslin and tie with unwaxed kitchen string to enclose.
- Step 3Use a stick blender to blend tomato mixture until a coarse puree forms. Strain through a fine sieve into a large bowl, in batches, pressing to extract as much liquid as possible. Discard solids.
- Step 4Return the tomato puree to a large, clean saucepan over medium-low heat. Stir in the sugar, vinegar, salt, cayenne pepper and spice pouch for 6 minutes or until sugar dissolves. Bring to a simmer, stirring often. Reduce heat to low. Simmer, stirring often, for 2 hours or until the sauce reduces and thickens.
- Step 5Ladle the hot sauce into five 250ml (1 cup) tomato sauce bottles. Seal. Store in a cool, dark place out of direct sunlight until ready to use. Once opened, store in the fridge.
Top tip: Reuse any glass sauce bottles that are airtight when they’re sealed. Wash the bottles and lids in hot, soapy water (or a dishwasher), then rinse and dry on a rack before filling with the hot tomato sauce.
- Author: Reader recipe
- Image credit: Craig Wall
- Publication: Australian Good Taste