Chunky Tomato Sauce
A chunky tomato sauce that is great with pies, burgers, sausages and hot chips. Spoon it on and enjoy.
Servings: 375 g
Ingredients
- 500 g ripe tomatoes chopped
- 1 green apple cored and chopped
- 1 teaspoon salt
- 100 g vinegar see notes
- 50 g sugar see notes
- 1/8 teaspoon ground cloves
- 1/8 teaspoon allspice
- 1/8 teaspoon cinnamon
Instructions
Stovetop Method
- Combine all ingredients in saucepan.
- Bring to the boil over medium heat. Cook for 30 minutes. Stir occasionally to prevent mix sticking to the bottom of the pan.
- Once it's cooked, the sauce will have thickened up.
- Remove from heat and place into a food processor or blender. Blend until it reaches the 'chunkiness' you would like. The longer you blend, the less chunky it will be.
- Pour into sterilised jar and seal with lid (see notes). Allow to cool. Store.
Thermo Cooker Method
- Combine all ingredients in machine.
- Cook for 30 mins/ST/Sp1.
- Blend for 30 seconds - start at speed 6 gradually increase to speed. Check for consistency. Blend longer if desired.
- Pour into sterilised jar and seal with lid (see notes). Allow to cool. Store.
Notes
-- Use any vinegar you have on hand - apple cider (what I used), white or wine vinegar are all good. A good quality vinegar is best.
-- Similarly, use any type of sugar - white, raw, brown, coconut, rapadura (what I used).
-- To sterilise jar- wash in warm soapy water and rinse. Place in 100C oven for 30 minutes. To sterilise lid - boil in water for 5 - 10 minutes.
-- The recipe yield will vary but it should be around 1 1/2 cups, so ensure your jar is a suitable size.