Hi,I am inundated with a large crop of beefsteak tomatoes at the moment,and am after recipes for the basic tomatoe sauce.I remember going to my Grandmothers house as a child,and the homemade tomatoe sauce was very tasty(I probably had more taste buds then:lol.I am not talking about fancy recipes,but just basic tomatoe sauce is all I require.
Please feel free to post your recipes here.
Cheers,Dave

Dave,google up Aunt Daisy's tomato sauce recipes.May also find other recipes to your fancy on Google too.

Tomato Sauces

Old fashioned Aunt Daisy’s Tomato sauce.
3 ½ kgs tomatoes, 3 large onions slices, 3 large cooking apples (cut but not peeled), 3 oz salt, 1.75 kg brown sugar, ½ oz cayenne, 3 oz whole spice, 1 oz each cloves and ground ginger, 1 quart ( 125mls vinegar).
Boil together for 3 hours (spices in a muslin bag), strain and boil again for 30 mins (essential). Bottle


Tomato sauce ( for pasta, casseroles or pizzas)
Cut up 1 – 2kgs tomatoes, 2 red peppers, 1 onion, 2 cloves garlic, 1 tsp chopped rosemary leaves, small chilli (deseeded) 2 tbspn sugar and 2 tbspn olive oil freshly ground S & P
Roast the ‘vege’ in a single layer, add other ingredients layering them in with the vege. Bake 2 -3 hours very slowly then whizz up and keep in the fridge.
What I have found so far....

Tomato Sauce recipe

8lbs Tomatoes , 1 teaspoon allspice
2 med onions , 1teaspoon ground cloves
4cups vinegar , 2 tablespoons Salt
2lbs sugar

Boil all together 3 1/2 hrs. strain through colander and bottle.

Happy bottling
Zanditoez

And.....if you dont want to strain your tomatoe pulp etc, a kitchen stick (wizz thingy -hand held) is just to blend everything together and leave no lumps, have done this with my sauce this year and its perfectly pourable and just a tad thicker. make sure though that your stick blender is either metal (so it wont melt!) of leave sauce to cool before blending. Does a better job than the kitchen whizz.