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<pre>Let's not forget about the onion to sweeten a tomato sauce. A tomato sauce
prepared with the right ingredients using the proper cookware (no aluminum
pans) should never be bitter or overly acidic. As far as San Marzano's go
make sure that they are genuine San Marzano not San Marzano "type". Cheers.
Phil
Phil Maro
pmaro@rev.net
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<pre>I must tell you of a delicious tomato sauce - not the red stuff that
comes out of supermarket bottles - it is very smple to prepare and it
keeps microbiologically - but disappears quickly when prepared!

It was given to me from my neighbour Jimmy Mutton - when he died he was
over 80 years of age. Quite a character and for anyone that has read -
Albert Facey's - a Fortunate life - his mother gets a mention and
indirectly Jimmy and his mates when they give the pigs a few bottles of
beer with their swill.

Jimmy Muttons Tomato Sauce

12 pounds of ripe tomatoes - 12kg
2 pounds of Onions - 2kg
2 pounds of sugar - 2kg
1 pint of vinegar - 1.5 litres
2 ounces of garlic - 150 grams
1 ounce of whole cloves - 75 grams
1 ounce of ground ginger - 75 grams
Salt (to taste)
Cayenne Pepper (to taste)
Cracked pepper (to taste)

Boil tomatoes, onoins, garlic, cayenne pepper, ground pepper and ginger
slowly for 2 hours. Blend until smooth. Add sugar and vinegar and boil
again until it is thick like cream. Add salt to taste bottle and seal
immediately.

I have put some metric measures for my Mediterranean and Oceania
friends.

Note there is no peeling - the boiling brings out the lycopenes that
have health promoting properties - garlic etc etc. Also the seeds are
still in - blending releases omega fatty acids - also for health. Oh I
forgot the onions - they ofcourse add to the sweetness of the sauce.

Uses

Add as a sauce to pasta, rice and Rizzotto
Eat it with Spanish and Mexican Food- tacos Torillas etc
Pour over vine leaf dolmades, and Hebabs cooked in olive oil - Greece
and Turky
Pour on to Hamburgers - USA
In Australia - pour on to pies, pasties and floaters - floaters are a
dish made of peasoup with a pie floating in the soup
In New Zealand - Dip meat sticks tp create red hot pokers
In Indonesia - Pour over Nasi Goring

The uses are endless

But do not forget - it is vegetarian

Stan Kailis
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