There are so many varieties. Acid-free or roma or plum tomatoes have firm flesh and not too many seeds, ideal for making delicious pasta sauces that can be preserved to liven up meals later in the year. Makes 5-6 cups.
Ingredients
| 4 | Onions, medium, diced |
| 4 | Garlic cloves, crushed |
| 2 kgs | Tomatoes, blanched, peeled and chopped (Main) |
| ½ cup | Sugar |
| 1 cup | Cider vinegar |
| 1 Tbsp | Pickling spice |
| 1 tsp | Salt |
| 1 tsp | Paprika |
| 1 tsp | Tabasco sauce |
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Directions
- Place the onions, garlic and tomatoes in a large heavy saucepan and cook over medium heat for about 1 hour until the vegetables are very soft. Cool slightly.
- Purée the mixture in batches in a food processor or with a hand-held blender. Return to the saucepan and add the sugar, vinegar, the spices tied in muslin, salt and paprika. Simmer the mixture until very thick. Discard the bag of pickling spices and season with Tabasco.
- Pour into sterilised bottles or jars and seal.
