Tick of Yum

This recipe is easy, and although it seems that there are quite a few ingredients, they're easily put together and the end result is absolutely delicious!

Of course, the best thing about making the sauce yourself, is that you know exactly what goes into it! (and it tastes delicious!)

Ingredients

• 800g of Vine Ripened tomatoes (Roma are best) - chopped
• One small apple, quartered - no need to peel or de-seed
• Seeds from one large Pomegranate (or 2 small) - or 1/2 cup of pomegranage juice
• 1 onion, chopped fine
• 1 large garlic clove, chopped fine
• 200g of sugar
• 100g of vinegar
• 2 cloves
• 2 all spice berries
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon cinnamon
• 2 teaspoons of salt

Method

Add the pomegranate seeds to the TM bowl - blend on REVERSE, speed 5 for 5 seconds.

Tip seeds and juice into a strainer, held over a container to retain the juice.  Squeeze the pulp as well as you can to get all the seeds out. (do you need to do this?  Well.... the seeds are a little bitter and may affect the sauce.

Place tomatoes into the bowl and process on speed 6 for 10 seconds.  Add everything else, including the pomegranage juice/  Blend again for 10 seconds on speed 6.

Cook on Varoma, MC off (simmer basket in place) for 40 minutes.  

Check the flavour... ok for you?  Check the texture, thick enough for you?  If so, place the lid and the MC on, then CAREFULLY, blend on speed 6 for 1 minute.

Bottle immendiately into HOT sterilised jars or bottles.  

This will make 800ml of sauce and will last 3 weeks in the fridge unless you decide to use proper bottling techniques which will allow it to be placed in the pantry until opened.

Extra info

For the next couple of months, I will be helping with the Palmdale Meats Website - I'll be putting up some recipes there, hints and tips.  Some for meat, some - like this Tomato Sauce recipe - that can be an accompanyment for a meal.  You'll find the non-thermy recipe for this recipe here.