Spiced tomato sauce
Posted: Mon Sep 03, 2007 5:28 pmJust got time
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Spiced Tomato Sauce
fruits, misc, relishes
----AMERICAN UNITS----
2 1/4 lb very ripe tomatoes
5 oz onions
10 oz sugar
10 fl oz red wine
10 fl oz wine vinegar
----METRIC UNITS----
1 kg very ripe tomatoes
150 gm onions
280 gm sugar
300 ml red wine
300 ml wine vinegar
----INGREDIENTS COMMON TO BOTH----
2 teaspoon salt
1/2 teaspoon allspice
1/2 tablespoon mashed green peppercorns
In order to keep a good red colour, you should use a wide shallow pan to ensure rapid evaporation. Skin tomatoes. Chop roughly and put them with all the other ingredients except green peppercorns in the pan.
Bring to the boil and cook fast until reduced to about 1/2 volume. Add peppercorns and cook a further 5 minutes. The sauce should by now be thick. Pot into jam jars and cover as for jam. The sauce should keep 6 months or more. Serve with cheese or cold meat.
Recipe Helen Hodson Argentat France MMed IMH
Yield: 3 pots
** Exported from Now You're Cooking! v5.77 **
@@@@@ Now You're Cooking! Export Format
Spiced Tomato Sauce
fruits, misc, relishes
----AMERICAN UNITS----
2 1/4 lb very ripe tomatoes
5 oz onions
10 oz sugar
10 fl oz red wine
10 fl oz wine vinegar
----METRIC UNITS----
1 kg very ripe tomatoes
150 gm onions
280 gm sugar
300 ml red wine
300 ml wine vinegar
----INGREDIENTS COMMON TO BOTH----
2 teaspoon salt
1/2 teaspoon allspice
1/2 tablespoon mashed green peppercorns
In order to keep a good red colour, you should use a wide shallow pan to ensure rapid evaporation. Skin tomatoes. Chop roughly and put them with all the other ingredients except green peppercorns in the pan.
Bring to the boil and cook fast until reduced to about 1/2 volume. Add peppercorns and cook a further 5 minutes. The sauce should by now be thick. Pot into jam jars and cover as for jam. The sauce should keep 6 months or more. Serve with cheese or cold meat.
Recipe Helen Hodson Argentat France MMed IMH
Yield: 3 pots
** Exported from Now You're Cooking! v5.77 **
