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Sauces

TOMATO SAUCE (KETCHUP)

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If the sauce is to be stored, it is much safer to sterilise the filled bottles in water. The tomato tissues may tend to separate out leaving a clear layer at the top, but this will not affect the flavour and an occasional shake of the bottle will remedy this.

(Makes: 6 kg / 13 lb)

Ingredients

Tomatoes - 5.5 kg (12 lb)
Onions - 500g (1 lb 2 oz), chopped, optional
Sugar - 500g (1 lb 2 oz)
Vinegar - 600 ml (1 pint)
Salt - 40g (1½ oz)
Mixed ground spice - 7g (¼ oz)
Cayenne pepper - pinch

Directions

Cut up the tomatoes and cook them gently until they are quite soft.

Rub pulp through a hair sieve and return it to the pan.

Add the other ingredients and cook gently until the sauce is fairly thick, but do not boil it quickly.

Pour the hot sauce into heated bottles and seal at once.

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