For the last couple of years we have attempted to plant a small vegetable garden in our tiny city backyard. Not being expert horticulturists to start out with, it has been a challenge and a joy to see vegetables that I normally just pick up from the local market, grow before my eyes.
This year we planted a variety of tomato and chilli plants and to my delight they all produced an abundance of fruit. Luckily we got to most of the yield before the local possum discovered our little Garden of Eden, so I decided it was the perfect time to make my own homemade sauces.
Tomato and chilli sauce are two of those pantry staples that we just automatically buy from the supermarket, ready to dollop over a meat pie or hotdog. It is though very easy and rewarding to make your own and with this single recipe you can get homemade chilli and tomato sauce in one go!
- Sauce base
- 1 x onion, roughly chopped
- 1 kg tomatoes, roughly chopped (either all fresh or a combination of fresh and canned tomatoes)
- 1 x apple, roughly chopped
- 2 x celery sticks, chopped
- 1 x teaspoon all spice
- 1 x teaspoon ground coriander seeds
- 4 x cloves
- Tomato Sauce
- 70ml white wine vinegar
- 40g brown sugar
- 50g tomato paste (about 3 tablespoons)
- Pinch of salt
- Chilli sauce
- 125ml white wine vinegar
- 40g brown sugar
- 35g chillies (this recipe mainly uses birds eye chillies)
- Pinch of salt
- Place all the ingredients for the sauce base into one pot and simmer for 20-30 minutes until soft. All the ingredients should fit snuggly into one pot but if it overflows you can start by separating the ingredients into 2 pots.
- Once soft transfer half of the sauce base into you other pot and place both on the stove.
- Roughly chop the chillies and add to one of the pots and simmer for 5-10 minutes and then allow to cool. This will be your chilli sauce.
- In the meantime take a hand blender and whizz together the ingredients of the other pot until smooth. This will be your tomato sauce.
- Once the tomato sauce it cooled slightly push the it through a sieve to remove the pulp so that you are left with a smooth and shiny liquid.
- Pour the liquid into a clean pot and add the vinegar, tomato paste, sugar and salt. Simmer over low heat for about 30 minutes until sauce becomes thick and shiny. Leave to cool.
- Now let's finish our chilli sauce. Blend together the ingredients until smooth (or to your desired texture). Add the vinegar, sugar and salt and simmer over low heat for 30 minutes or until reduced by about half with a thick sauce like consistency. Leave to cool.
- To sterlise the jars add them to a big pot and cover with hot water. Bring to the boil over high heat and then continue to boil for 15 minutes.
- Take the bottles out of the water and leave to cool slightly. Once cool pour the chilli sauce to fill two of the bottles and fill the remaining bottle with the tomato sauce.
This is for a medium spicy sauce - you can add more or less chillies of different varieties depending on how much kick you want.
Both sauces will keep in the fridge for up to 3 months.
So there you have an excellent excuse to go and buy your favourite pie (or even better make your own) and test your homemade wicked chilli and sweet tomato sauce. These sauces are also an excellent base for your favourite mexican chilli or bolognese sauce!