Crowd pleaser: Homemade Tomato Sauce.
Anyone with children under 10 knows that tomato sauce reigns supreme in the diet of any Aussie kiddo. In my house its called red sauce and it's smothered on anything and everything.
Jonas Yerkes is rumoured to have invented tomato sauce in 1837 and by 1907 Good old Heinz was making more than 13 million bottles a year! Wowza.
A lot of sauces on the market have high fructose corn syrup listed amongst a long list preservatives so we have have started making our own and have landed on a winning recipe, here she is!
Homemade tomato sauce, makes around 500mls.
2 kg of mixed tomatoes, roma, heirloom etc (whatever is in season and full of flavour)
3 cloves of garlic, minced.
1 brown onion, diced.
1/2 cup of Apple cider vinegar (i use braggs)
1 tbsp tomato paste.
1/4 tsp each of ground ginger, all spice, cayenne and if you fancy it, celery salt.
1/2 cup dark brown sugar.
1 tbsp each of salt and pepper.
Drizzle a little olive oil in a heavy bottom saucepan, cook your onions until they are starting to caramelise then add your garlic and cook but don't burn.
Throw in your apple cider vinegar to de-glaze the saucepan and promptly throw in the tomatoes. Add herbs, tomato paste, sugar and salt and pepper and cook for twenty minuets until the tomatoes break down and the colour darkens.
If mixture gets a little dry add a splash of water.
Use a stick blender to pulverise to desired consistency.
After sauce has cooled store in a sterilised glass jar or bottle in the fridge for up to two weeks.