Homemade Tomato Sauce

02Method

1. Put the tomatoes, onions and garlic in a large heavy-based pot over medium heat. Cook for 20 minutes, stirring often, until soft and pulpy.
2. Add the vinegar, sugar, salt and spices and stir until the sugar dissolves.
3. Simmer uncovered for 60-70 minutes, stirring regularly so it does not catch, until reduced and thick.
4. Blend with a stick blender until smooth, then press through a sieve if you want a very smooth sauce.
5. Return to the heat and simmer for 10 more minutes if it is thinner than you like. Pour into clean sterilised bottles or jars.

03Notes & substitutions

• Roma tomatoes are best - they have less water and more flesh.
• Add a chopped apple for extra sweetness and body.
• Reduce the cayenne for a milder sauce, or add a chilli for a spicier one.
• This sauce is not canned; keep it refrigerated or freeze it.

04Common mistakes

• Not stirring — tomato sauce scorches quickly on the bottom and tastes burnt.
• Using watery tomatoes — they take much longer to reduce; Romas are quicker.
• Under-reducing — a thin sauce runs off food; simmer until it coats a spoon.

05Storage & leftovers