Sweet and Sour Tomato Sauce
Condiments Budget Recipes Vegetables Pickles and Canned Sauces and Salsa
A sweet-sour-spicy sauce from Maria Cristea Soimu's cookbook. The book suggests serving it with game, but I made it for picnics. It's like a sweet ketchup and I think it's perfect for grilled sausages or burgers. I only made half a batch and it still yielded a fairly large quantity, which I portioned and froze since we'll definitely finish it by autumn.
Ingredients
5 kg tomatoes
1 kg onions
250 ml vinegar (I used white wine vinegar)
500 g sugar
1 tablespoon pickling salt (I used coarse sea salt)
1 cup mustard
1 tablespoon hot paprika
2 tablespoons mustard seeds
How to prepare sweet and sour tomato sauce
- Wash the vegetables, remove the tough stems from the tomatoes, and slice them. Peel the onions, slice them, and soak in cold water for 10 minutes.
- Put the prepared vegetables in an enameled pot and simmer for 2 hours.
- Remove the pot from heat and let it cool for 1 hour, then pass through a sieve or food mill with separator.
- Put the resulting paste back to cook with the remaining ingredients. Simmer until the paste reaches the consistency of thick cream (it took 1 hour and 15 minutes for half a batch; toward the end when it started thickening, I placed a splatter screen over the pot).
- Pour into clean jars, seal tightly, and sterilize in a water bath or cover with blankets until the next day.
- Serve alongside fatty pork roast, meatloaf rolls, or game.
Tomatoes and onions simmering
Adding the remaining seasonings
The finished sauce
