Tomato Sauce

Ingredients

  • 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

Method

Wipe tomatoes and cut up roughly. Put with the grated onion in a large ovenproof bowl into the oven at 175C, Gas Mark 3/4 for about 1 hour until mushy (flesh parting from the skin).

Rub through a colander, or cool slightly and put through a liquidiser.

Rub through a fine sieve.

Put into a saucepan, together with the vinegar, salt, sugar and the spice tied in a muslin bag.

Boil for 20 minutes.

Add bay leaves and boil for 10 minutes more.

Cool slightly and bottle. The sauce is best stored for 2-3 months before using.