Tomato Sauce

There are many kinds of commercial tomato sauce. This one is deliciously fresh and light – use this recipe when next you have an over supply of tomatoes.

Makes 4 x 375 ml jars of tomato sauce

• 3 kg small rosa tomatoes
• 1 onion, finely chopped
• 1 red pepper, seeded and diced
• 250 ml water
• 2 garlic cloves
• 5 ml cayenne pepper
• 200 ml white vinegar
• 250 ml brown sugar
• 30 ml salt
• 70 g tomato paste

Put tomatoes, onion, red pepper, water and garlic in a saucepan and bring to the boil. Reduce the heat and simmer for 1 hour, stirring occasionally. Purée mixture with a stick blender and press through a sieve to remove seeds and skin. Discard leftovers in sieve. Return tomato purée to the saucepan and add remaining ingredients. Simmer uncovered for 1hour or until thick. Pour into sterilised jars and close tightly.