Tomato Sauce

Preparation info
  • Yields about

    7 lb

    • Difficulty


Appears in
Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About


  • 9 lb. tomatoes
  • 1 lb. onions
  • 6 cloves


Skin the tomatoes and chop coarsely. Peel and finely chop onions and crush garlic. Put into a preserving pan or large saucepan and simmer for about 15 minutes. Add vinegar, mustard, salt, mixed spice, cayenne and paprika, mix well and simmer for about 1 hour. Add sugar and heat gently until dissolved, then boil gently for a further 15 minutes. Pour into hot sterilized jars and seal.