Every New Zealand household must stock tomato sauce at all times or risk village ridicule by vegetable flinging and it is without a doubt, our national condiment.
In New Zealand, ketchup is tomato sauce. Marinara is what we call pasta sauce. So when a kiwi wants tomato sauce, it’s always the condiment, not the stuff you eat with meatballs and pasta.
It calms him
The Koala loves tomato sauce more than anyone I know. He can’t eat a pie or steak without it and pasta dishes (even marinara) need tomato sauce applied liberally on top before he can enjoy it. I recently read that tomato sauce calms people. The Koala eats a lot of tomato sauce and he’s pretty calm so I guess it explains a few things. Perhaps I should keep a little bottle of sauce in my bag as “rescue remedy”.
I’ve always wanted to try making tomato sauce because I never knew what went into it and we go through a lot of sauce on a regular basis.
This recipe is based off the Edmond’s cookbook recipe. Who knew I had the recipe under my nose this whole time? Not me. Making sauce is surprisingly easy. The hardest thing would be straining the sauce and perhaps getting it into the bottle. I didn’t have a funnel, but I’m sure if you had a funnel or a wider mouthed bottle, it would be a lot easier and much less messy!
This sauce will fill your house with the most glorious smell and The Koala declared the flavour of this sauce superior to his beloved store-bought sauce. That is a very bold claim! I would be nervous to throw that kind of claim around myself.
This sauce won’t last more than a couple of weeks in this house but make sure you sterilise your bottle/s. Everything I’ve read suggests to so I’m sure that is a good warning to take note of. After thoroughly washing an already clean bottle, I used iodophor which is used to sterilise cheese making equipment but you could also use the boiling and/or oven methods too.
Makes 1 litre
1.2kg (2.6lb) fresh tomatoes – about 8 tomatoes
1 cup white sugar
1 ⅓ cups malt vinegar
10 black peppercorns
- Cut up tomatoes into quarters, peel apples, remove core and cut into bite size pieces. Peel and chop onion.
- Put all ingredients into a large pot. Bring to the boil, turn down to medium heat, cover with lid and cook for 1 hour. Remove lid and cook for a further hour stirring regularly to ensure sauce does not burn. The longer you cook the sauce, the thicker and more intense the flavour.
- Take off heat and run a stick blender through the sauce until smooth. Pass sauce through a sieve and pour into a sterilised bottle.