Ingredients for Tomato Sauce:
- 6 lbs (2.8 kg) ripe red tomatoes
- 1 teaspoon celery salt
- 1 tablespoon salt
- 8 oz (225 g) granulated sugar
- 2 teaspoons paprika
- Pinch of cayenne pepper
- ½ pint (285 ml) distilled white vinegar
Method for Tomato Sauce:
- Wash the tomatoes and chop them. There’s no need to skin or remove the seeds.
- Put in a pan and cook slowly until pulped, stirring occasionally.
- Press through a sieve and return the puree to a clean pan.
- Add the remaining ingredients and stir until the sugar has dissolved.
- Bring to the boil and then reduce the heat and simmer gently until the sauce has thickened.
- Pour into hot, sterilized bottles and seal.
This recipe is for a lightly seasoned Tomato Sauce with a good tomato colour and flavour. It will make about 2 pints (1.1 litres) of sauce.
Note: This sauce will require sterilizing or freezing or it will only keep for a maximum of 4 weeks.
To do this place the bottles in a deep container with a false bottom, making sure they do not touch each other or the sides of the container. This can be a purpose-built sterilizer complete with false bottom and thermometer, a large preserving pan or the base of a pressure cooker.
What is essential is that it needs to be deep enough to contain a false bottom, a wooden or wire rack is ideal, and still hold enough water to completely cover the bottles. The bottles must not come into direct contact with the pan or they will crack.
If you are using corks, tie them down to prevent them blowing out during sterilizing. Screw tops should be tightened and then given a half turn back to loosen them slightly.
Add enough warm water to come up to the bottom of the corks or screw tops and then gradually bring the water up to 77ºC/170ºF and keep at this temperature for 30 minutes. If you’ve not got a sugar thermometer, raise the temperature slowly until there are tiny bubbles rising up from the bottom of pan and maintain at this stage for 30 minutes.
In total it will take you about 1 ½ hours to complete the process. Use tongs to remove the bottles, tighten the screw tops or push in the corks.
General Information on Making Sauces and Ketchups