The homemade sauce I mention with monotonous regularity in many savoury recipes is this one – slightly adapted to render it gluten free but primarily from Digby Law’s Vegetable Cookbook, a New Zealand classic. If you have access to some cheap (or even better, home-grown) tomatoes, make some of this. It’s worth it!
The recipe can be reduced or expanded according to your needs and the size of your stockpot. This recipe makes LOTS, so you might prefer to halve it for your first try.
Prep: 10 mins
Cook: 45 mins
1Coarsely chop the whole tomatoes and place in a large stockpot.
2Peel and coarsely chop the onions.
3Core and roughly chop the unpeeled apples.
4Tie the cloves, peppercorns, and allspice in a muslin bag and toss in with the tomato mix.
5Add the sugar, salt and vinegar and bring the mix to the boil, stirring.
6Reduce heat to a simmer, cover the pot and cook for 1 hour, stirring occasionally.
7Remove the spice bag, then push as much as possible of the mixture through a metal sieve,using the back of a wooden spoon (this is the hard work part!) and collect in a large bowl or saucepan.
8Reheat the strained sauce and boil for a few minutes. If you want to thicken it, you can boil off some of the water by cooking at high heat for a while – it’s a matter of personal preference.
9Bottle in sterilised preserving jars and process in a waterbath for about 45 minutes.
10Remove to a board and allow to cool. Check that the seals have pulled down and are airtight.
11Store in a cool dry place. It will keep fine for over a year in vacuum-sealed preserving jars. Once you open a jar, keep it in the fridge.
4kg ripe tomatoes
1.2 kg apples (ones that mush well on cooking are best – Cox’s Orange, Granny Smith, or any apples that pulp well on cooking)