sauce pickle veg vegan
3.5kg tomatoes, roughly chopped
1kg apples, peeled, cored and chopped
6 onions, peeled and chopped
1 litre malt vinegar
2 Tbsp sea salt
1 tsp cayenne pepper
12 whole peppercorns
12 whole allspice
You will need a stainless-steel pan, large enough for all the ingredients.
Tie the peppercorns, allspice, and cloves in a muslin or stockinet.
This ketchup will improve with age.
Place all the ingredients in the pan, bring to a boil, and reduce to a simmer;
you want to cook until the ingredients are a pulp, which should take apporoximately 2 hours.
Remove from the heat and press through a sieve.
Return the resulting mixture to the pan and heat to reunite it after its pressing experience.
Boil for 2 or 3 minutes and then decant into sterilied jars and seal.
Allow it a few days to find its feet, and then it is ready to use in all its many ways.