Recipe: Homestead Tomato Sauce

This tomato sauce (or ketchup as it is known in other parts of the world) has a delicious twang that sets it apart from commercial varieties, and a slightly chunky consistency - although you could always use a blender if you prefer it more smooth! And, it contains no nasties!

The Ingredients

I prefer to purchase a couple kilograms of apples to peel, core, cut and simmer slowly until tender to make my own applesauce rather than purchasing it pre-made. Any leftovers are delicious to eat with breakfast or as a snack with a dollop of cream!

Homestead Tomato Sauce

If you don't have other jars available, simply wash and sterilise the passata jars you used!

Ingredients:

• 10 jars 680g passata

• 1.5kg onions, finely chopped

• 100g garlic, crushed

• 1 tbsp ground ginger, mixed into a thin paste with a little water

• 1.2kg applesauce

• 1kg raw sugar

• 1/2 cup Himalayan pink salt

• 1 batch vinegar mix (see below)

Directions:

1. Place passata, onions, garlic, and ginger in a large soup pot. Bring to the boil and then simmer for 1 hour, stirring frequently to prevent it sticking or burning on the base of the pan.

2. Add applesauce, sugar, salt, and vinegar mix. Simmer, again stirring frequently, for 1 1/2 hours or until it is a thick pouring consistency.

3. Using a small funnel or jug, pour into hot sterilised bottles, carefully clean the tops of the jars, and seal while still hot. Under good conditions and without contamination, this sauce has a good shelf life of several months. If properly sealed while hot, when you open your jars to use them, you will hear the seal "pop" open. Refrigerate after opening.

Vinegar Mix

Ingredients:

• 600ml apple cider vinegar

• 1/4 tsp ground black pepper

• 1/4 tsp ground cloves

• 1/4 tsp ground chilli

Directions:

Place in small saucepan and simmer for 20 minutes.