Basic tomato sauce preserve
Preserved tomato sauce made from cherry tomatoes
Prep Time 30 minutes mins
Cook Time 3 hours hrs
Servings 1 litre
Calories 1705 kcal
- 5 kilograms tomatoes
- 7 cloves garlic chopped finely
- 200 grams sugar
- 300 ml plain white vinegar
- 3.5 tsp salt
- 1 tsp cracked black pepper
Wash tomatoes then chop them roughly (a quick whiz in a food processor saves time) and place in a large pot along with all the other ingredients.
Bring mix to boil then simmer for about 3 hours until the mixture reduces and breaks down into a thick mush.
Strain the mix through a sieve (with medium sized holes) or food mill so the seeds and skin gets caught but most of the pulp goes through.
Place the strained sauce back on the stove and continue to simmer until it reduces down and thickens to the desired consistency.
Pour into sterilised jars or bottles while still hot.
Can be eaten right away but will improve with maturity after storage for about 6 months.
This basic preserved tomato sauce tastes best when made from cherry tomatoes.
Try adding other ingredients for a flavour twist; herbs and spices such as cardamom, basil, cloves, cinnamon, onions, will all add a little zing.
Personally, we prefer the basic tomato sauce as per the recipe but it can also be a good base for other preserves such as hot chilli sauces. Calories: 1705kcalCarbohydrates: 401gProtein: 45gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 8395mgPotassium: 11940mgFiber: 60gSugar: 331gVitamin A: 41652IUVitamin C: 692mgCalcium: 545mgIron: 14mg