Justin doesn’t normally get involved with the Thursday recipes – well, apart from taking the photos! However, this week, he’s actually done the cooking too. Don’t worry though, you’re in safe hands – as he was a chef for about 15 years before re-inventing himself as Mr H is for Home – and he does most of the savoury dishes in our household anyway.
We mentioned this lovely all-purpose tomato sauce in last week’s pizza post. Most people list tinned tomatoes in their store cupboard essentials, but we always have batches of this home-made tomato sauce in the fridge or freezer.
It’s quick – only taking about an hour – and very straightforward too.
It’s so flexible. The addition of ground black pepper and Parmesan makes for a simple yet delicious pasta sauce. It also provides the base for a myriad of other recipes. You can add all sorts of ingredients to it for some wonderful dishes – meatballs, chicken, fish, olives, roasted aubergines & peppers to name but a few. If you reduce it down and concentrate it a little further it makes the perfect tomato sauce for pizza topping. The recipe can be scaled up to suit requirements. You can also tweek quantities to suit your own taste – more garlicky, more olive oily etc… and add other herbs if you like too.
We make up a batch of home-made tomato sauce every few weeks and put a couple of two-portion containers into the freezer – ready to grab as required.
- 200g/7oz currants
- 200g/7oz raisins
- 200g/7oz sultanas
- 100g/3½oz dried cranberries
- 100g/3½oz figs, roughly chopped
- 100g/3½oz prunes, roughly chopped
- 30g/1oz blanched almonds*, roughly chopped
- 1 medium cooking apple, peeled, cored & finely diced
- 300g/10½oz muscovado sugar
- 200g/7oz vegetable suet
- zest & juice of 1 lemon
- 3tsp mixed spice
- ½tsp cinnamon
- ¼tsp nutmeg
- 6tbsp rum or brandy
- 100g/3½oz butter, cubed
- Put all the ingredients except the alcohol into a large saucepan over a low heat
- Stir to ensure the contents are well combined and the suet and butter have melted (about 10 minutes)
- Allow to cool completely before stirring in the alcohol
- Decant into sterilised jam jars - gently bang the bottom of each jar to fit as much of the mincemeat in as possible.
- Seal the jars immediately and store for at least a month before use
- *To blanch almonds, put them in a heat-proof bowl and cover with boiling water. Allow to stand for 1-2 minutes before draining through a sieve. Pat them dry on some kitchen paper or clean tea towel. You can quickly get the skin off one by one by pinching the broader, rounded end of the nut