I gathered up all the tomatoes in the house and was rather pleased when I found I had just enough to make this sauce. It has been a favourite in our house for a couple of years now. Great with cheese, as a base in a toastie or even a good chuck of it poured into mince. And it uses a whole lot of tomatoes which seem to be so abundant at the moment! I feel a bit like a witch with this bubbling in the back ground!
So this is from Cuisine 09
2 kg of tomatoes quartered
500 grams of plums with stone removed
2 onions chopped
150 grams pitted dates chopped
2 cups brown sugar
1 tablespoon molasses
1 tablespoon tamarind concentrate (you can get this in the supermarket which the other spices)
1 tablespoon salt
1 teaspoon fennel seeds
6 whole cloves
1 cinnamon stick
1/4 teaspoon of pepper
2 cups of malt vinegar
place all the ingredients in a large pot, bring to the boil slowly. Maintain a steady boil for 2 hours. Stir a whole heap at the beginning and end. Beginning so the sugar doesn't burn and the end so the pulpy sauce doesn't burn.
Puree and jar!
It is really easy.
Tx
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