TheLoWDoWN - Rotary Down Under

Food + WineTomatoSauceTomato Sauce making is an annual event in my mother-In-Law’s house, and now mine. One weekend in March isset aside to produce enough tomato sauce for the wholefamily for the year. The demand for this sauce is so greatthat I decided four years ago to be inducted into theprocess, as once you have tasted it you can never eatbought sauce again. It is now a lovely ritual in our familythat starts with a trip to the local farmers’ market tosource the freshest tomatoes, onions and apples’ andfinishes that evening with the whole family enjoying thisdelicious sauce drizzled over a juicy sausage wrapped inbread – a simple yet very Australian family meal.Makes (2-3 litres)1½ cups stewed green apples3 kg ripe tomatoes3 brown onions (peeled)100g garlic40g salt400g sugar½ teaspoon cayenne pepper2 cups white vinegar1 tbs mustard (optional)1 bouquet garniMethod1. Peel and slice apples. Place in a saucepan of water – enough to just coverthe apples. Stew on low heat 10-15 minutes.2. Slice tomatoes and onions and place all ingredients into a large saucepan.3. Cook with lid off for about 4 hours, stirring often.4. Meanwhile, sterilise the bottles: Wash bottles and metal lids well andplace in oven. Turn oven on to 80°C. When oven reaches desiredtemperature leave for 10 minutes then turn oven off. Leave bottles in theoven until the sauce is ready.5. Puree sauce slightly until you get the desired consistency, then pour intodry, warmed bottles and seal when cold.Recipe from After Dinner Mints for Breakfast. To purchase onlineor look up details for markets and stores stocking the book, visitcaptaincourageousfoundation.com. All proceeds go directly to researchprojects funded by the Captain Courageous Foundation across Australia.48 Issue 548. March 2013