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Recipe Category: Sauce
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Ingredients
- 2 lb (900g) cooking onions
- 2 oz (50g) green ginger
- 2 oz (50g) garlic
- 23/4 pint (I litre 570ml) water
- 1 teaspoon salt
- 1 tin (8oz/225g) tomatoes
- 8 tablespoon vegetable oil
- 1 teaspoon tomato puree
- 1 teaspoon turmeric
- 1 teaspoon paprika
Method
- Stage One
- Peel and rinse the onions, ginger, and garlic.
- Slice the onions and roughly chop the ginger and garlic.
- Put the ginger and garlic into a blender with about 1/2 pint of the water and blend until smooth.
- Take a large saucepan and put into it the onions, the blended garlic and ginger, and the remainder of the water.
- Add the salt and bring to the boil.
- Turn down the heat to very low and simmer, with the lid on, for 40-45 minutes.
- Leave to cool.
- Stage Two
- Once cooled, pour half the boiled onion mixture into a blender and blend until perfectly smooth.
- Absolute smoothness is essential.
- To be certain, blend for at least two minutes.
- Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onion mixture.
- Wash and dry the saucepan.
- Reserve about four tablespoons of the sauce at this stage to use in cooking the vegetables.
- Freezing.
- Freezing is best done at this stage.
- Stage Three
- Open the can of tomatoes, put into the rinsed blender jug, and blend.
- Again, it is important that they are blended perfectly smooth, so blend for two minutes.
- Into the clean saucepan, pour the oil, tomato puree, turmeric, and paprika.
- Add the blended tomatoes and bring to the boil.
- Turn down the heat and cook, stirring occasionally, for ten minutes.
- Now add the onion mixture to the saucepan and bring to the boil again.
- Turn down the heat enough to keep the sauce at a simmer.
- You will notice at this stage that a froth rises to the surface of the sauce.
- This needs to be skimmed off.
- Keep simmering for 20-25 minutes.
- Stirring now and again to prevent the sauce sticking to the bottom of the saucepan.
- Use immediately or cool and refrigerate for up to four days.
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