- 2 tablespoon olive oil
- 2 medium_piece brown onions (300g), chopped finely
- 5 clove garlic, crushed
- 1 kilogram (2 pounds) ripe egg (plum) tomatoes, chopped coarsely
- 3/4 cup (165g) firmly packed light brown sugar
- 1/2 cup (125ml) malt vinegar
- 1/3 cup (80ml) worcestershire sauce
- 1 teaspoon coarse cooking salt (kosher salt)
- 1Heat oil in large saucepan; cook onion, stirring, until softened. Add garlic; cook, stirring, until fragrant. Stir in remaining ingredients. Bring to the boil.
- 2Reduce heat; simmer, uncovered, about 1 hour or until tomatoes are soft and sauce is thickened. Cool 15 minutes.
- 3Blend or process mixture, in batches, until smooth. Strain sauce through fine sieve into large heatproof bowl. Return sauce to pan; bring to the boil, stirring.
- 4Pour hot sauce into hot sterilised jars; seal immediately. Label and date jars when cold.
It's much easier to check the consistency of the sauce after it has been blended and strained. If the sauce is too thin, return the sauce to the pan, bring it to the boil, then reduce the heat and simmer, uncovered, until reduced to about 2¼ cups.
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