Yield 2 litres (approx)
1.5 kg tomatoes
100 g onions
1 1/2 cups (250 g) 8 oz brown sugar
250 g raisins
100 g salt (approx)
25 g ground ginger
1/2 tsp Cayenne pepper
4 cups (1 litre) 1 3/4 pint vinegar
1.5 kg tomatoes
100 g onions
1 1/2 cups (250 g) 8 oz brown sugar
250 g raisins
100 g salt (approx)
25 g ground ginger
1/2 tsp Cayenne pepper
4 cups (1 litre) 1 3/4 pint vinegar
method
1. Cut up the tomatoes, skin and slice the onions, and put all the ingredients into a saucepan. Simmer until soft.
2. Rub through a nylon or stainless sieve, re-heat and continue cooking until the texture is as thick as required.
3. Bottle, leaving a headspace, and seal at once. Label when cold.
4. Note Red tomatoes give a better colour to this brown sauce than green ones, but either can be used.
To sterilise bottles see Sterilising Bottles.
2. Rub through a nylon or stainless sieve, re-heat and continue cooking until the texture is as thick as required.
3. Bottle, leaving a headspace, and seal at once. Label when cold.
4. Note Red tomatoes give a better colour to this brown sauce than green ones, but either can be used.
To sterilise bottles see Sterilising Bottles.
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