Tomato Sauce Bottled
This is a fantastic sauce in the middle of winter – reheat a jar and serve it over pasta for the quickest supper ever.
Preparation: 2 1/2 hrs
- 2kg ripe, preferably plum, Tomatoes
- 1 tablespoon Olive Oil
- 2.5cm piece fresh ginger, grated
- 1 clove Garlic, crushed
- 3 tbsp chopped fresh Coriander
- freshly ground Black Pepper
- juice of 1 Lemon
- Wash the tomatoes well in cold water.
- Cut them in half and remove the core and tough white piece in the centre.
- Remove as many seeds as you can and squeeze out any excess moisture.
- Put the tomatoes into a large saucepan or preserving pan and cook, uncovered, over medium-low heat for about 1½–2 hours or until very soft, stirring often and keeping an eye on them to make sure they don't catch.
- Allow cooling briefly before pressing the mixture through a sieve or food mill to remove the skins and any stray seeds.
- Meanwhile, sterilise the jars and lids.
- Put about 1 tablespoon of lemon juice into the bottom of each jar.
- Using a jam funnel, pour the passata into the prepared jars leaving a gap of about 2 cm at the top.
- Replace the lids and place the filled jars into a large deep pan, ensuring that the jars don't touch each other (thread a tea towel between them to keep them apart).
- Completely cover the jars with water by at least 2.5 cm.
- Bring to the boil and simmer for about 20 minutes. You will see the lids become slightly indented at the tops.
- This is because a vacuum has now formed between the sauce and the lid.
- Turn off the heat and leave to cool completely before removing the jars from the water.
- Dry well then label and store.
- Keep sealed for up to a year.
This recipe is from Preserves by Carol Tennant and published by Simon & Schuster 2009.