This recipe is
utterly gorgeous. Once you have made some and
found out just how easy it is, you will find
yourself making meals so that you have an excuse
to use this sauce (I did).
- 2 Apples (whatever
- 1 Medium Onion
- 2 teaspoons Oil for frying
- 500mls Sieved Tomatoes
- 1 teaspoon of Salt
- 2 tablespoons Sugar (whatever type that
you have in the cupboard)
- Freshly ground Black Pepper
- Vinegar to taste
Chop the onion finely (as fine as you
would expect to find in commercial tomato sauce -
around 1/8 inch cube). It is worth taking
your time over this as the size of the onion will
alter the way he sauce flows and, more
importantly, its texture. At this point, you
should chop up the apple as well. Skin it but it
is not all that important to make it fine as it
will be broken down when cooked.
Fry the onion lightly in the oil in a saucepan
adding a few twists of pepper. When it is around
half done add a little water, the sugar and the
apple. Cook the mixture until the apple has
broken down - adding water if necessary. When the
apple is cooked, add the sieved tomatoes and the
salt. Add vinegar to taste - make it as sweet or
as acidic as you want.
Pour it into clean, dry jars and screw the
Alter the time that you fry the onion - less
time and more of the raw onion flavour - more
time and the more of the caramelised flavour will
come through. If you really wanted, you could
hold back half of the onion and add it part way
through the frying thereby giving you a distinct
mixture of the flavours.
You can, of course, make many variations on
the humble tomato sauce but it is worth
remembering that it is particularly nice as just
the basic set of ingredients. Some variants are
- Curry (add some curry powder to the
- Hoi Sin (again, add the Hoi Sin sauce to
the frying onions);
- Garlic; and so on.
This tomato sauce has hot got all of the
preservatives in that many tomato sauces have.
However, vinegar and sugar act as preservatives
if in high enough concentrations so it is worth
having a try. Keep opened jars in the
refrigerator and use quickly (I don't seem to
have any problem with this).
Serve with chips,
between toasted baps
and so on.
Copyright 1984 -
P.A.Grosse. All Rights Reserved