An everyday sauce recipe for those who either don’t like or cannot tolerate onion and garlic.
Well, I have been told to remove onion and garlic from my diet, not to mention gluten. Oh my goodness. Gluten is fine, can deal with that after writing “From My Kitchen to Yours”, but onions and garlic are a mainstay of my cooking for adding flavour to all sorts of savoury dishes; rarely do I make one without them. It has called for a total rethink.
I really, really miss home-made savoury sauces and pickles because I add those to many dishes as well. Finally I could stand it no longer and so this morning invented a tomato sauce. It is really a ketchup in the true sense of the word as traditionally they should only contain one fruit or vegetable (as in mushroom ketchup for example).
Secretly I held out little hope of success but used some tomatoes from the garden that had plenty of flavour. I was truly astounded at the result – it is really tasty with a lovely rounded flavour. I only made a small batch, so sceptical was I of the quality of the end result, so just double it if you want and boil it for a bit longer.
Licking the spoon after I finished bottling it, I think it would make a really good tomato topping on a pizza. I’ll certainly be trying that out.
Tomato Sauce (ketchup style) without onions or garlic
The sauce should keep well for at least a year.
1.5kg tomatoes, chopped
1½ cups white vinegar
4 teaspoons salt
2 teaspoons mustard powder
1 teaspoon curry powder
Place all the ingredients into a saucepan and bring to the boil, then reduce heat to medium and cook for 20 minutes. Strain through a sieve or food mill. Return to heat and cook over medium-low heat until a sauce-like consistency forms (about 20 to 30 minutes). Pour into warm sterilised bottles and seal immediately.