Tomato sauce recipe

Hi all anyone no a easy tomato sauce recipe using fresh tomatoes please as i have a lot of tomatoes and not sure how to make it. thank you all in advance

from an earlier thread.

"Like the Watties one. Sort of.
Had a look at various recipes here and in the end used a BBQ sauce recipe and modified it to taste;

1.5kg tomatoes, peeled, cored and squeezed all the seeds out, then stuck the pulp through the blender - so ended up with I don't know - 800grams-ish maybe?
3 onions, sliced sauted in oil. Then put through the blender once they were soft
1/2 TBsp fresh ginger
1/4 Tbsp chilli paste
1Tbsp salt
100g brown sugar (and that was a wee bit too much)
100ml red wine vinegar
4 tbsps (ish) malt vinegar
4 tbsps soya sauce
1 tbsp worcerstershire sauce (lea and perrins)
1/4 tbsp smokey bbq sauce (left from ages ago, fake smoke basically)

It made 4 x 300ml jars.
And it's yum, a wee bit sweet but quite tangy. The smokey stuff was a last minute addition, needed something so tried it and it worked, just gave it a wee smokiness.

So far got from the crop:
4 x 1l of tomato juice
22 x 400ml jars of relish
4 x 300ml jars sauce

Running out of ideas now.

Edited by lythande1 at 12:06 pm, Wed 20 Feb

Quote

lythande1 (585 ) 12:05 pm, Wed 20 Feb #1"

Hope that helps. :-))

thank you it does

Italian Tomato Sauce

2 cans tomatoes (Italian style are good for this)
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1 tsp sugar
basil
oregano
Fresh basil leaves, roughly torn

* If using fresh tomatoes, drop them into a pan of boiling water and leave for about a minute, until the skins split. Lift out and peel, then roughly chop *

Heat the oil in a medium saucepan on a medium-low heat and add the chopped onion. Soften for about five to seven minutes, until translucent but not coloured. Stir in the basil and oregano and stir, add garlic and cook for another two minutes.
Tip in the tomatoes, and break up with a wooden spoon if necessary, then add the sugar, Season with salt and pepper
Add ¼ cup white wine
Bring to a simmer, then turn down the heat and simmer for 45 minutes, stirring occasionally, and allowing it to reduce until thick.
Test the seasoning, add fresh basil leaves, roughly torn.

Also, I sometimes add a bayleaf as you do in Bolognaise

Tomato Sauce Family Circle method

This is not exactly the same method as in the book,
It has been modified it to make it really easy.

Put in a large pot 2 kg tomatoes,
3 green apples cored and chopped, 3 onions peeled and chopped and
as much peeled garlic as you like.
Add 2.5 cups malt vinegar, and simmer until everything is soft.
Puree with a stick mixer and book says strain out the seeds if you want, don't need to take out the seeds though.
Add 2 c sugar,
2 tbsp salt,
1/2 tsp pepper,
1/2 tsp mixed spice and
1/4 tsp ground cloves.
Simmer for another 1/2 hour or so until thickened slightly.
Pour into sterile jars or bottles and seal.
Makes about 3 litres.
One can double or triple the recipe if you have the larger pots.
You will never go back to Watties!

Editing to add that someone posted this but I too use this recipe as it was very similar to what I had but easier noted.

bumping for. lmarsh

Alison Holst's Tomato Ketchup.
4 kg red ripe tomatoes, chopped

2 onions, chopped

2 cloves garlic, chopped

2 Tablespoons pickling spice (tied in muslin)

1 teasp celery seeds (in muslin)

1 tsp dried basil (in muslin)

1 teasp dried oreganum (in muslin)

4 cups wine vinegar

4 – 5 cups sugar

3 Tablespoons plain salt (not iodised)

Chop tomatoes roughly into large pan. Add finely chopped onions and garlic
Add spices, seeds and herbs in the muslin bag.
Add half the vinegar and boil, uncovered for one hour.
NOW - This is where you use the Moplen – and put the seeds, skins etc through about 3 times to get all the goodies out. If you aren't lucky enough to own a Moplen, just push it through a sieve a few times.
Put the liquid back into pan, add remaining vinegar, sugar and salt. Boil for 15 more minutes.
Use lesser amount of sugar if you don’t want it so sweet. Kids like the sweeter version.

Pour hot sauce into sterilized hot bottles and screw on caps (or you can use the vacuum seal ones which you boil up in a pot of water) The lids should pop down.
If using screw on lids, seal when cool by dipping the tops of the bottles in melted wax.

Refrigerate after opening.