Tomato Sauce

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 4lb/2 kg red tomatoes
  • 4 large onions
  • 1lb/450g Demerara sugar
  • 1 pint/500 ml vinegar
  • 2 oz/50g peppercorns
  • 1 oz/25g salt
  • ½ oz/15g cloves
  • 2 teaspoons Cayenne pepper


Slice the tomatoes and onions, and put into a pan with the other ingredients. Stir well and simmer for 2 hours until thick and soft, stirring occasionally. Sieve and return purée to pan. Bring to the boil and boil for 5 minutes. Pour into hot bottles and seal. Sterilize for 30 minutes in a water bath.

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