Rod’s Bloody Hot Tomato Sauce

Preparation info
  • Makes

    3.75 to 4.5 litres

    • Difficulty


Appears in
The Australian Blue Ribbon Cookbook: Stories, Recipes and Secret Tips from Prize-Winning Show Cooks

By Liz Harfull

Published 2014

  • About

Barossa Valley show cook Rod Chapman may have something of an advantage when it comes to refining the delicate balance of natural fruit, salt, sugar and spices in his prize-winning tomato sauces. As a former senior winemaker behind one of the world’s truly great wines, he has a finely honed palate and a strong sense of the importance of starting with good quality fruit.

Rod was part of the team that made Penfold’s Grange Hermitage for about twenty years – the pinnacle of a career st