Here in the outback, you make do with what is on hand and waste as little as possible. Even the liquid from pickle jars has potential. I think my use of it is quite innovative.
Fresh tomatoes are not usually an option for making sauce due to the cost. As I did for my Plum Sauce I opted for canned tomatoes, this time supplemented with tomato paste concentrate.
Of course, I could just buy a bottle of sauce from the shop, but Wattie’s is not available, and there are no others here to my liking.
At this time, I still have no stove or oven so I thought I’d try making sauce in the slow cooker. It works!
This combination of spices I had on hand works well for me and produced a pleasantly spicy “warm” tomato sauce which may even be an improvement on Mr. Wattie’s.
- 2 (400g) cans chopped tomatoes
- 2 x 250g jars Tomato paste
- Enough water to rinse out the cans and jars – about a cupful.
- ½ cup of Cider vinegar
- ½ cup vinegar/brine from pickled onion and dill pickle jars As these were already salty I added no more salt. They also already contained peppercorns and mustard seed.
- 1 Tbsp. Onion powder
- 1 tsp. Garlic powder
- ½ tsp. Mace
- ½ tsp. Ground star anise
- 3 Bay leaves
- 1 tsp. Cinnamon
- 1 tsp. Ground Cardamom
- 5 or 6 Cloves
- ½ tsp. Chipotle chilli powder (or use cayenne)
- 2 Tbsp. sugar
- A dash of Bitters
- Mix all ingredients
- Cook for six hours or so on low
- Remove bay leaves
- Blend well with a blender wand
- Cook another half hour and bottle in sterilised bottles or jars
The recipe above filled these two bottles plus a pickle jar. Just over 2 litres.
I tried it out as soon as it had cooled. It was good. It will improve even more as it matures