Easy Homemade Tomato Sauce
Rated 5.0 stars by 1 users
Sweet, tangy, and full of flavour, this homemade tomato sauce is like sunshine in a jar. Made with Mrs Rogers Pickling Spice, it’s perfect on pasta, pizzas, or pretty much anything you fancy. Smooth, tasty, and ready to jazz up your meals, it’s a pantry hero you’ll love having on hand.
Ingredients
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3.5 kg tomatoes, cores removed and chopped roughly
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900g onions, peeled and chopped (about 7 medium onions)
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900g apples, chopped (about 7 medium apples)
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900g brown sugar
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1L vinegar
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½ cup Mrs Rogers Sea Salt
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170g Mrs Rogers Pickling Spice (roughly 2 packets)
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GoodLife Glass Jars
Directions
Combine all ingredients in a large pot and stir well.
Place the pot over medium-high heat and bring the mixture to a gentle boil. Once boiling, reduce the heat slightly to maintain a steady simmer.
Simmer uncovered for about 2 hours, stirring occasionally to prevent sticking and burning. The mixture should thicken and reduce slightly.
Remove from the heat and allow the mixture to cool for a few minutes. Use a blender to blend until smooth, then pass the mixture through a mouli or fine sieve so you are left with a silky texture.
While still hot, carefully pour the sauce into sterilised* GoodLife glass jars.
Seal the jars immediately while the sauce is hot to create a vacuum seal. Allow to cool completely before storing.
Recipe Note
Tips:
· Use a good funnel or jug for easy pouring.
· The sauce is ready to use immediately, but the flavours will deepen and develop even more if left to rest for 1–2 weeks before using.
*How to Sterilise Jars (Oven Method)
1. Heat oven to 120°C-140°C.
2. Wash jars in hot, soapy water and rinse well.
3. Place wet jars upright on a lined baking tray, ensuring they are not touching. Put in the oven to dry completely, this should take about 10-15 minutes until dry and hot.
4. Turn off the oven and leave the jars inside to keep them warm and sterile until you are ready to fill them. Use oven mitts, potholders or thick cloths to handle hot jars. Keep your fingers away from the rims once jars are sterilised.
5. Fill hot jars with hot preserves (jam, chutney) to prevent them from cracking. Crucially, allow them to cool to room temperature before filling with cold-filled preserves to prevent thermal shock.You want to fill them not quite to the top, leave about 1/2 cm gap at the top between the preserve and the lid.
6. While
everything is still hot, cover the jars with their lid, these lids are
fantastic for indicating that your jars are sealed as the button will suck
in when sealed.