Tomato Sauce (Matt Preston) - cooking recipe

Ingredients

2 1/2 kg ripe tomatoes
400 g onions, peeled
10 g cloves, whole
10 g allspice berries, whole
10 g paprika (dulce)
1 garlic clove, roughly crushed
1/2 cinnamon stick
50 g salt
2 cups of clear white malt vinegar
1 1/2 cups sugar

Preparation

Roughly chop onions and tomatoes. Save the seeds and juice to use in the sauce. Put all the tomatoes and onions in a wide-mouthed heavy bottomed saucepan, with all the other ingredients (except the sugar and vinegar). Simmer gently for an hour until the tomatoes are nice and soft.
Add the sugar and vinegar and cook until it tastes suitably saucy and thickens up. To test this you can always put a dollop on a plate and see how much liquid seeps out of the cooked tomato mush. If it's only a little then the sauce is done. Taste and adjust the seasoning if required.
Pass through a coarse sieve so that you remove the bigger bits of skin and whole spices. Collect the sauce in a clean, sterilised bowl or jug. To help work the sauce through the sieve roll the round bottom of a ladle over the sauce in the sieve.
Bottle sterilised bottles and seal.