Tomato & Rosemary Sauce

2 kg ripe tomatoes - chopped

2 brown onions- chopped

2 brown onions -chopped

2 cloves garlic - crushed

250 mL cider vinegar

200g brown sugar

2 tsp rosemary - finely chopped

3 tsp salt

10 peppercorns

3 cloves - crushed


Place tomatoes, celery, Onions & garlic in your Fowlers Vacola Preserving Pan.  Cook over a medium - low heat for 30-40 minutes , stirring regularly  until cooked down.  

Remove from heat and puree, pass through a fine sieve.  Transfer back to your Preserving Pan, add sugar, vinegar herbs and spices.  Simmer until reduced and thickened ( approx 30 - 60 minutes).  Pour into # 20 Bottles, seal with ring lid and clip and process for 60 minutes in your Simple Natural Preserving Kit or as per preserver type.

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Tags: Tomato Rosemary Sauce Recipe