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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roughly chop onions and tomatoes. Save the seeds and juice to use in the sauce. Put all the tomatoes and onions in a wide-mouthed heavy bottomed saucepan, with all the other ingredients (except the sugar and vinegar). Simmer gently for an hour until the tomatoes are nice and soft. | 2. Add the sugar and vinegar and cook until it tastes suitably saucy and thickens up. To test this you can always put a dollop on a plate and see how much liquid seeps out of the cooked tomato mush. If it’s only a little then the sauce is done. Taste and adjust the seasoning if required. | 3. Pass through a coarse sieve so that you remove the bigger bits of skin and whole spices. Collect the sauce in a clean, sterilised bowl or jug. To help work the sauce through the sieve roll the round bottom of a ladle over the sauce in the sieve. | 4. Bottle sterilised bottles and seal. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2 1/2		ripe	155.1724	34.4078	8.096	1.3493
onion	400		peeled	25600.0	5977.6	704.0	64.0
clove	10			57.54	13.7613	1.2537	2.73
allspice berry	10			-	-	-	-
paprika	10			64.86	12.4177	3.2522	2.9647
garlic clove	1		crushed	-	-	-	-
cinnamon	1/2			-	-	-	-
salt	50			-	-	-	-
malt vinegar	2	cups		100.38	4.4454	0.0	0.0
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.