DYC Tomato Sauce

Great recipe to use up ripe tomatoes, perfect for summer BBQs. Nothing taste better than homemade DYC Tomato Sauce.

3kg ripe tomatoes
500g onions
6 clove garlic
5cm piece ginger
6 whole cloves
3 small dried chillies
6 peppercorns
¾ cup sugar
2 tbsp salt
4 ½ cups DYC Malt Vinegar

Chop tomatoes roughly and place in a large saucepan.
Peel, chop and add onions, garlic and root ginger. Stir in cloves, chillies and peppercorns.
Cook gently with occasional stirring until soft and mushy, about 45 mins.
Put through a sieve and return puree to clean saucepan.
Add sugar, salt and vinegar.
Boil steadily for about an hour, stirring from time to time as sauce thickens. When the consistency of thick cream has been achieved, bottle in hot bottles to above the shoulder.
Seal with cork or non-metallic caps and invert for a few minutes to sterilise headspace
Makes approximately 1.5 litres.
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