Saint Helena Tomato Sauce is a traditional Saint Helenian recipe for a way of converting the local tomato paste into a tomato sauce. The full recipe is presented here and I hope you enjoy this classic Saint Helenian version of: Saint Helena Tomato Sauce.
1 batch Saint Helena Tomato Paste
40ml white wine vinegar
1 tsp salt
30g caster sugar
1/2 garlic clove, sliced thinly
1/2 tsp fresh ginger, grated
1/8 tsp ground cloves
1/8 tsp ground allspice
1 tsp freshly-ground black pepper
Method:
Combine all the ingredients in a large saucepan and bring to the boil, stirring frequently. Once boiling reduce to a simmer and cook gently, partly covered, for about an 40 minutes, stirring occasionally.
You are looking for a fairly thick sauce-like consistency. If the sauce looks to be too watery continue to simmer uncovered until it reaches the preferred consistency (if too thick, add a little water).
Blend the cooked sauce in a food processor. Pour the hot mixture into a medium-sized sterilised bottle and seal. Allow to cool then store in your refrigerator until needed. It will keep like this for a few weeks.
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