Tomato Sauce

Herb Truscott (BP's brother), my Mum, Karyn, BP and Keeny Brennan at the Kalgoorlie races circa 1960

Some people really hate condiments , I know. But why? Is it because of all the preservatives? Or just because it changes the taste of something too much? I am not sure, and would love to know people's reasons. I also know people who drown their food in tomato sauce (nb., I am mostly speaking Australian throughout this ledger, to me Tomato Sauce is Ketchup and Pasta Sauce is Tomato Sauce! Just to avoid the cross-country-language confusion that I have often laughed through in the States, this recipe is for tomato sauce / ketchup!). Anyway, drowning things in sauce, yes! I know those people too. I am somewhere in the middle. But, I cannot eat a pie or sausage roll without sauce. It is wrong. They go together like bacon & eggs, coffee & sugar, tea & scones, strawberries & cream. OK, now I have to go make some pies.... YUM!

So, for everyone who likes a bit of sauce, and for those who don't like preservatives (that'd be me, too!), here's some dead 'orse for ya dog's eye!

Tomato Sauce
6 lb ripe tomatoes
1 lb onions
2 oz salt
1 oz garlic
1/2 oz bruised ginger
1/2 oz cloves

~ boil for 2 hours
~ strain through colander

Then add:
1/2 pint vinegar
1/4 lb sugar (I halved the sugar because everything has been tasting a bit too sugary for me!)
cayenne to taste

(I blended the mixture before boiling it again!)

~ then boil again
~ Makes 2  14 oz jars.

I think next time I may leave out the cloves. It tastes good, but it is very similar to the chutney (except smooth!), and I think it would be nice to try a taste that's a little different!

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