Ingredients for Tomato Sauce Matt Preston
- 2 kg ripe tomatoes
- 2 large onions
- Cloves
- Allspice Berries
- Paprika
- Garlic Clove
- Cinnamon Stick
- 1 tsp salt
- Malt Vinegar
- 1 tbsp sugar
- 2 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp dried basil
- ½ tsp black pepper
- 2 tbsp red wine vinegar
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How to Make Tomato Sauce Matt Preston
- Roughly chop 2 large onions.
- Roughly chop 2 kg ripe tomatoes. Reserve the seeds and juice.
- In a wide-mouthed, heavy-bottomed saucepan, combine the chopped onions, tomatoes, reserved juice and seeds, 2 tbsp olive oil, 2 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, and ½ tsp black pepper.
- Bring to a gentle simmer, then reduce heat to low and cook uncovered for 1 hour, stirring occasionally, until the tomatoes are soft and have broken down.
- Stir in 1 tbsp sugar and 2 tbsp red wine vinegar. Continue to cook, stirring frequently, until the sauce has thickened to your desired consistency (approximately 15-20 minutes). To test, spoon a dollop onto a plate; if only a little liquid seeps out, it's ready.
- Season to taste with additional salt and pepper.
- Pass the sauce through a coarse-mesh sieve to remove skins and seeds. Use a ladle to gently press the sauce through the sieve.
- Collect the sauce in a clean, sterilized bowl or jug.
- Fill sterilized bottles, seal tightly, and store in the refrigerator or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
407 g
Sugar
768g
Fat
4g
Carbs
74g
