Monday, March 9, 2009

Ezy-Sauce Tomato Relish



Ezy-Sauce Tomato Relish

8.5kg ripe tomatoes, skinned & sliced
3kg onions, sliced
4 level tablespoons mustard powder
4 level tablespoons curry powder
mix last two with water to a thin paste
3kg sugar
1 bottle Ezy Sauce
115g flour

Put in a dish tomatoes, onions and salt. After 12 hours empty all into pan. When boiling add mustard and curry powder paste. Now add sugar and Ezy Sauce and boil about 2 1/2 hours. Then minutes before end of boiling add flour made into a thin paste with water. Pour into hot sterilized jars and seal.

I like mine on silverside. My mother made it and that is what I think I remember about it.

12 comments:

Sally said...

Hi just wondering how much salt is needed as you don't have it listed in your ingredient list
Cheers Sally

Linda said...

Thanks, will try to find it soon.

Linda said...

There is a recipe from an 80s Ezy-sauce book that goes like this:

8kg ripe tomatoes
3kg onions
2 tablespoons salt
4 tablespoons dry mustard
4 tablespoons curry powder
3kg sugar
1 bottle Ezy Sauce
1 cup flour
1 cup water

Peel 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.

I will check out the salt in the other recipe when I can.

Anonymous said...

We dont peel the tomatoes any more. We just dice them. I do not have any complaints from the visitors. Use RAW sugar. Do not use Hydroponc tomatoes (too much water in Them) Mostsuccess is with Biodynamic or organic tomatoes. we still have 2 bottles of Wilds ezi-sauce when it was made by wild.s in Arrarat Vic Aust.

Susie said...

I have searched for that 1980s Ezy-Sauce book everywhere, till I went to the source, Cerebos, in Australia. If you email them and ask, they'll post you out a photocopy of heaps of Ezy-Sauce recipes. Yay! Email: consumer@cerebos.com.au

Anonymous said...

Can I used tinned tomatoes for the ezy sauce tomato relish? I have some homegrown tomatoes but not enough to make up 8 kgs and I would like to make the full quantity while I am at it so was wondering about using tinned tomatoes to make up the balance.
Thanks Barb

Anonymous said...

Is it OK to cook before the 12 hours of salting. What does this do?

Anonymous said...

i always use tin tomatoes, you dont have to soak them, so you can make it pretty quick. ive never had any complaints. hope this helps.

Anonymous said...

I've made tomato sauce with Ezy Sauce for more decades than I care to remember! I decided to make the chutney (relish) this year. It came out really watery, just could not get it to thicken. The smooth flour paste turned into little dumplings so I had to remove that. I ended up using cornflour. I searched the web and suddenly found a comment from an older lady (read: been preserving for decades) saying that after the salting and resting for 12 hours you should drain off the liquid! I'll definitely be doing that next time. It came out very sweet so I'd investigate altering that as well.

Anonymous said...

the salt draws liquid from the tomatoes and onions if you leave o/night & then in the morning tip off the excess liquid carefully prior to cooking, makes a thicker relish

Peter Mundy said...

Don't tip off the liquid you loose all your good stuff, just reduce it in the pot.................................For green tomato pickles halve the recipe but use the full bottle of easy-sauce

Linda said...

It draws the liquid out and then you can put it on the stove is my understanding.