Title: Spiced Tomato Sauce
Categories: Pickle Fruit
Yield: 6 Pots

2 1/4	lb	Very ripe tomatoes
5	oz	Onions
10	oz	Sugar
2	ts	Salt
1/2	ts	Allspice
10	fl	Red wine
10	fl	Wine vinegar
1/2	tb	Mashed green peppercorns

In order to keep a good red colour, you should use a wide shallow pan to ensure rapid evaporation. Skin tomatoes. Chop roughly and put them with all the other ingredients except green peppercorns in the pan. Bring to the boil and cook fast until reduced to about 1/2 volume. Add peppercorns and cook a further 5 minutes. The sauce should by now be thick. Pot into jam jars and cover as for jam. The sauce should keep 6 months or more. Serve with cheese or cold meat.

Recipe Helen Hodson Argentat France MMed IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 08 Nov 96 International Cooking Ä

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