God I loved this as a kid. Straight out of a stubby bottle, and onto my pie or chips, there was something about the flavour of this sauce that had me reaching for it over your regular shop-bought tomato sauce, and I’ve never forgotten it.
I think it’s the worcestershire sauce undertones and that little kick of proper clove that keeps me making it year after year, desperate to improve upon perfection.
I wanna go down as the reigning old-fashioned tomato sauce queen.
This makes heaps, but it’ll get you through a year of saucical needs, and then some. Get a HUGE POT. Not even kidding.
Homemade Tomato Sauce, the old-fashioned Aussie style
Makes 6 litres.
- 1 litre white vinegar
- 1kg white sugar
- 200g sea salt (I’d recommend going your regular table salt and not putting it all in until the end, when you’ve tasted for the balance of flavours)
- 6 garlic cloves, peeled and chopped
- 30g allspice
- 15g ground cloves
- 10g black peppercorns
- 1 tsp cayenne
- 5kg ripe, peeled tomatoes
- 1 kg brown onions, peeled and chopped
- 1 kg green apples, peeled and chopped.
- Bring to a boil vinegar, sugar, salt, garlic, allspice, clove, peppercorns and cayenne in a large stock pot.
- Add tomatoes, onion, and apple, reduce heat to low.
- Simmer, uncovered, 2 hours or until thick, stirring frequently.
- Puree until smooth
- Bring back to the boil, and pour into hot sterilised jars. Put the lids on immediately and leave to cool (preferably overnight, without moving)
Put on everything.