Arnie Muller's Sheba Sauce
Ingredients:
- 4kg Tomatoes, peeled and chopped
- 1kg Onions, chopped
- 2 T Oryx fine salt
- 3 cups White Sugar
- 500ml Vinegar
- 3 T Cornflour
- 1 ½ T curry Powder
- 2 T Mustard Powder
Method:
- Add Salt to tomatoes and start cooking in a heavy based pot until soft. Remove any extra water and foam while this is cooking.
- Then add the onion, sugar and vinegar. Boil for approximately 20 minutes. Make a paste with the cornflour, mustard, curry powder and a little water. Add this to the tomato mix and cook for another 15 minutes. Place into a hot sterilised container or bottle and tightly seal until use.