Do you have a thriving tomato plant in your home, garden, polytunnel or conservatory? Great! Then by now you are no doubt getting handfuls of tomatoes from it and looking at more unique ways of serving them up. This is a fantastic way of preserving the tomatoes and gaining a tasty sauce you don’t need to feel bad about adding to your dishes. This sauce keeps for up to 12 months sealed and 6 weeks once opened (if stored in the fridge when open). It tastes great too!
- 2.5kg tomatoes
- 1 large onion
- 2 tsp ground black peppercorns
- 2 tsp coriander
- 4 cloves crushed garlic
- 1 teaspoon tomato paste
- 2 teaspoons ginger (ground or juiced according to taste)
- dash of chilli according to personal preference
- 600ml white wine vinegar
- 250g white sugar
- 1 tsp salt
Roughly chop the tomatoes and onion, and place in a large pan with all the spices. Add the vinegar and bring to the boil then reduce the heat and simmer for 45 minutes.
Add the sugar and stir until dissolved then bring to the boil. Once boiling point is reached reduce the heat and simmer for 1 hour.
When the sauce is thick and pulpy blend or sieve the mixture according to your preference and store in an appropriate rubber sealed bottle.