Last week following my post Sauce for your Chips, wisewebwoman asked if I had a recipe for a similar sauce with Chilli like her mother used to make. It has taken me almost a week to locate this one and I hope it comes close to the mark.
Tomato and Chilli Sauce
3 lbs firm and ripe tomatoes,
1 small onion, cut into chunks,
1 large or two small tart apples, cut into chunks,
12 ozs brown sugar,
½ bird’s eye chilli, minced,
¼ teaspoon ground cayenne pepper,
¼ teaspoon ground paprika,
¼ teaspoon freshly cracked black peppercorns,
12 fl ozs malt vinegar,
salt to taste,
1 teaspoonful corn flour dissolved in
½ teaspoonful water
Reduce any spices you think will make the sauce too hot for you.
Put the halved or quartered tomatoes, onion and apple chunks in the food processor. Process until smooth. Pour into a large saucepan on a medium heat. Put in the rest ingredients
Stir to dissolve the sugar. Let the mixture bubble and keep stirring to avoid the fruit mixture sticking on the bottom of the pan. When the mixture is reduced and the colour is darker, have a taste. You can add more spices, salt or sugar, to give the correct balance, according to your preference.
Line a large bowl or jug with a muslin cloth. Remove the saucepan from the heat, then, pour the hot sauce through the muslin. Press to get more moisture from the sauce and scrape any residue on the outside of the muslin into the bowl. Discard the leftover tomato mixture in the muslin and return the sauce to the saucepan and put it back on the heat.
Simmer on a low heat until bubbling again. Add the cornflour dissolved in the water, and cook for another 10 minutes to thicken. Pour immediately into the prepared sterilised jars or bottles leaving ¼ inch headroom.
When cold, cork tightly and store. Mark with name and date.
Do you shake a blob of tomato sauce on you chips, or eggs & bacon? I know people who cannot live without a bottle of Tomato sauce in the fridge. Have you ever thought of making it?
On my journey down memory lane with this old cookery book, I found a recipe for tomato sauce. I will reproduce it here.
Tomato Store Sauce
3 lbs red tomatoes
1 small onion
1 clove or more
1 bay leaf
1 blade of mace
1 dessertspoon salt
½ pint vinegar
3 ozs sugar
Cut the tomatoes in halves and chop the onions. Place all the ingredients, except the sugar and the cayenne, in a pan and simmer for 1 hour. Pass through a sieve, return to the saucepan and boil hard for a few minutes to reduce to a thin cream. Add the sugar and cayenne. Pour the sauce into bottles. When cold, cork tightly and store.
Now I challenge Not Junk Food to update it! 😉
The recipe today for Bolognese Sauce is tasty and versatile. I make it in batches and freeze it in single portions. That way I can pull one out for myself or more if I have unexpected guests. It can be served with pasta, used to make Lasagne or mixed with stuffing to fill sweet peppers. (Recipes below) Occasionally I have it on a Baked Potato.
2ozs Streaky Bacon (chopped)
1 lb Minced Beef
1 grated Carrot
2ozs Onion (chopped)
2tablespoons Olive Oil
2ozs Butter or Margarine
1 clove Garlic
3tablespoons Tomato Puree
¼ pint Red Wine
¼ pint Stock
1teaspoon Italian Seasoning
Salt & Black Pepper
Heat the butter & olive oil in a pan. Fry the onion, garlic and bacon. Add the beef & toss until brown. Add grated carrot & tomato puree. Blend the flour with the wine, stock & salt & pepper& Italian seasoning. Pour on to meat in pan & bring to the boil. Reduce heat and simmer gently for 1½ to 2 hours. Correct seasoning.
Preheat oven to 190°C
Quantity of Bolognese sauce, see above.
Non-cook Pasta sheets sufficient to cover dish with two layers.
Bacon flavoured Crisps crushed
2x50z cartons plain Yoghurt
pinch dry Mustard
6ozs Double Gloucester grated
Few drops Worcester sauce
Combine ingredients for cheese sauce. Place a layer of pasta sheets in bottom of ovenproof dish. Cover with a layer of Bolognese sauce, then a layer of cheese sauce. Repeat with a layer of pasta sheets, followed with a layer of Bolognese sauce and a layer of cheese sauce. Sprinkle with crushed crisps. Bake in a preheated oven for 35 minutes. Serve with Garlic Bread and Salad.
Stuffed Sweet Peppers
Preheat oven to 190°C
Mix the Bolognese Sauce with stuffing and use to fill halved de-seeded sweet peppers. Bake in a preheated oven for 25-30 minutes. Serve with Salad.