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There is a recipe from an 80s Ezy-sauce book that goes like this:8kg ripe tomatoes3kg onions2 tablespoons salt4 tablespoons dry mustard4 tablespoons curry powder3kg sugar1 bottle Ezy Sauce1 cup flour1 cup waterPeel tomatoes and onions. Slice and place in a large bowl. Mix in salt, cover and stand for 12 hours. Empty tomatoes, onions and salt into a large saucepan and bring to the boil. Mix mustard and curry powder together with about 1/2 cup water to make a thin paste. Stir into pan with sugar and Ezy Sauce. Boil for about 2 1/4 hours. Mix about 1/2 cup water into flour until smooth. Stir into pan contents and cook further 15 minutes. Fill, using a small jug or ladle, into hot sterilised bottles or jars, cover loosely, cool then seal. Makes approximately 7.5 litres. Serving suggestion: Ham, beef, cheese, pork or pastrami.
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