Saturday, January 28, 2012

Tomato Sauce

My harvest...Finest ingredients.


800g tomatoes, finely chopped
1 tbsp oil
2 garlic cloves, chopped
2 onions, chopped
1 thumb-size young ginger, chopped
1 red chili, seeded, and finely chopped
1 tsp coriander seed
100g brown sugar
1 tbsp apple vinegar
salt to taste


1. Heat the oil in a large, deep-pan. Then fry the onion, ginger, garlic and chili for 10 minutes or until soft. Add the remaining ingredients. Boil for 30 minutes, stirring occasionally until the mixture has thickened and is sticks.
2. Cool slightly, then whizz in a blender until smooth. Sieve, then funnel into a bottle or jar while still hot. Cool completely before serving. Will keep for 3 months in the fridge.

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