Spiced Tomato Sauce
Ingredients
- 5.5 kg chopped tomatoes
- 3 tablespoons Tomato Sauce Infusion
- 3cm piece of fresh ginger, peeled and chopped
- 2 quartered red capsicums
- 2 quartered red jalapeños
- 1 chopped brown onion
- 4 minced cloves garlic
- 1 teaspoon sea salt
- 3/4 cup local honey
- 1/2 cup brown sugar
- 2 cups apple cider vinegar
Method
1. Prepare the Tomatoes: Puree the tomatoes using a blender. Place the puree in a pot over medium high heat. Put the Tomato Sauce Infusion and ginger on a square of cheesecloth and tie with kitchen twine. Add it to the pot. Bring the mixture to a boil then lower the temperature to a low heat and simmer for 30 minutes.
2. Roast the capsicums and jalapeños: Place the capsicums and jalapeños in a roasting pan skin side up. Dress with onion and garlic. Roast on 180 degree C heat for 10 minutes. Place the mixture into a blender and process into a smooth puree. Add to the tomato sauce mixture in step 1.
3 Cook the Sauce: Add the honey, salt, sugar and vinegar. Simmer for 2 to 3 hours, stirring every 15 minutes. Remove the sauce off the heat when it is thick and reduced by nearly half
4. Process the Sauce in the Canner: Prepare a water bath canner and let it simmer on a medium heat. Heat the jars on their sides and ensure the lids and bands are totally covered. When the water starts to simmer, lift the jars out of the canner with tongs. Spoon the sauce into the jars leaving a one cm headspace and apply the lids. Return the jars to the water, bring the water to boil and process for 15 minutes.
5. Store the Sauce: Store in a dry place for up to a year.