1 1/2 Kilogram Roughly Chopped Tomato, Whole 33/50 Cup Vinegar, White Wine 3 Teaspoon Salt, Sea 1/2 Cup Sugar, Caster 1 Clove Thinly Sliced Garlic 1/4 Teaspoon Ground Ginger 1/4 Teaspoon Ground Cloves 1/2 Teaspoon Allspice 1/8 Teaspoon Pepper, Cayenne 1 Unit Onion, Brown
1. Place all ingredients in a large saucepan and bring to the boil, stirring. 2. Simmer for 2-3 hours, partly covered and stirring from time to time. 3. Watch the video above in the post to see the consistency of the tomato sauce once cooked. If the sauce hasn't achieved the desired consistency, continue to simmer uncovered until it reaches the preferred consistency. 4. Strain half of the mixture through a coarse sieve into a bowl, and then the other half. Use a spoon to push sauce through the sieve and extract as much liquid as possible. Discard solids. 5. Alternatively, blend the cooked sauce in a food processor or chopper (but keep in mind the sauce will have a spicier kick). 6. Pour hot mixture into a medium-sized sterilised bottle and seal. 7. Store in fridge or a cool and dark place (depending on the process you used to can the sauce). If you are not familiar with how to properly preserve sauces, store in the fridge to be safe. 8. Once opened, store in the fridge.