At last I have ordered a Mouli. This is essential for making such things as this sauce. The effort of pushing stuff through a strainer has put me off making it for years, since my last Mouli broke. And that was before one of my arms was partly disabled.
This is a tried and true recipe: the best homemade Tomato Sauce ever (in my humble opinion), adapted from the recipe of a friend’s mum. When the Mouli arrives, I can make some again, though I must also collect some bottles to put it in. In the meantime, having dug the recipe out on my recent trip to NZ, I share it with you. This makes quite a lot. You may wish to halve the recipe.
Notice there is no added sugar.
- 5 Kg tomatoes diced
- 1.5 Kg sour apples peeled, cored and sliced
- 1.5 Kg onions sliced
- 120g (7 Tbsp) salt
- 60g fresh ginger chopped or grated
- 1.5 litres white vinegar
- 60g whole cloves
- 1 cinnamon stick
- 1 tsp. cayenne
- 1 tsp. mace
- 1 Tbsp whole allspice
- 60g whole peppercorns
- 6 Bay leaves
- 1 crushed Disprin
- Put the herbs, spices etc. in muslin bag
- Cook all ingredients 2-3 hrs., until consistency looks right
- Remove spices, strain or mouli the sauce
- Reheat and bottle
Don’t ask about the Disprin. It has to be there because Patti Wilkins, the lady whose recipe I borrowed and adapted, said so. The only changes I made are in the amount and type of herbs and spices. And I converted it to metric.