Tomato Sauce Matt Preston Recipes
TOMATO SAUCE (MATT PRESTON)
I found this in our daily paper, (a Matt Preston recipe) and am posting it here to make soon. I used to love the old fashioned home made sauce my Mum and Nan used to make so am wanting to try soon as I am able. This will be great served on some meat pies for winter although the recipe states that this is not an overly sweet sauce. Yield will depend on size of bottles used.
Provided by Tisme
Categories Sauces
Time 1h40m
Yield 2 bottles
Number Of Ingredients 10
Steps:
- Roughly chop onions and tomatoes. Save the seeds and juice to use in the sauce. Put all the tomatoes and onions in 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.
- 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.
- 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.
- Bottle sterilised bottles and seal.
Nutrition Facts : Calories 940.3, Fat 4.4, SaturatedFat 0.8, Sodium 9782.6, Carbohydrate 224.7, Fiber 22.1, Sugar 192.2, Protein 14.4
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- Roughly chop onions and tomatoes. Save the seeds and juice to use in the sauce. Put all the tomatoes and onions in 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.
- 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.
- 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.
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