Tomato Sauce


  • 6lb fresh ripe Tomatoes
  • 2 tsp Salt
  • 1/2 pint Vinegar
  • 1 tsp crushed mixed Pickling Spice
  • 6-7 tsp Sugar
  • 2 medium Onions finely grated
  • 2 Bay Leaves


  1. Wipe tomatoes and cut up roughly. Put with the grated onion in a large ovenproof bowl into the oven at 1750C, Gas Mark 3/4 for about 1 hour until mushy (flesh parting from the skin).
  2. Rub through a colander, or cool slightly and put through a liquidiser.
  3. Rub through a fine sieve.
  4. Put into a saucepan, together with the vinegar, salt, sugar and the spice tied in a muslin bag.
  5. Boil for 20 minutes.
  6. Add bay leaves and boil for 10 minutes more.
  7. Cool slightly and bottle. The sauce is best stored for 2-3 months before using.

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