There’s nothing like a saucy pie! Well, for some people at least…
We often hear stories from you all about your sauce preference and the choices vary, but are pretty consistent. You like your sauces Brown, Red or not at all.
We thought we’d share some recipes for home made sauces with you. After all, there’s nothing like a dollop of home made sauce on your pie!
Home Made Tomato Sauce – Jamie Oliver
- 1 large red onion, peeled and roughly chopped
- ½ bulb fennel, trimmed and roughly chopped
- 1 stick celery, trimmed and roughly chopped
- olive oil
- 1 thumb-sized piece fresh ginger, peeled and roughly chopped
- 2 cloves garlic, peeled and sliced
- ½ fresh red chilli, deseeded and finely chopped
- 1 bunch fresh basil, leaves picked, stalks chopped
- 1 tablespoon coriander seeds
- 2 cloves
- 1 teaspoon freshly ground black pepper
- sea salt
- 1 kg yellow, orange or green tomatoes, chopped, or 500g cherry or plum tomatoes, halved plus 500g tinned plum tomatoes
- 200 ml red wine vinegar
- 70 g soft brown sugar
What’s the method?
It’s all pretty simple once you’ve pulled together your ingredients, and trust us, this is one sauce that really does do the trick. Jamie also suggests using different colour tomatoes if you want to get the kids excited about their dinner, as different colour tomatoes gives you different coloured sauces.
Let’s get started on your Tomato Ketchup…
Place all the vegetables in a large heavy-bottomed saucepan with a good pour of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with a teaspoon of pepper and a hefty pinch of salt.
Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
That’s the cooking part over, here’s where it starts to get a bit messier, so keep the kids away, or get them involved if you want, but of course, keep them away from any sharp objects.
Add the basil leaves, then blend the sauce in a food processor or with a hand blender Push the sauce through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, make sure that you add seasoning to taste.
Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed – it should keep for six months. Great served with a Beef Pie and chips. Yummy!
Home Made Barbecue Sauce
- 250ml (1 cup) passata (tomato pasta sauce)
- 125ml (1/2 cup) treacle
- 80ml (1/3 cup) maple syrup
- 60ml (1/4 cup) apple juice
- 60ml (1/4 cup) white wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/4 teaspoon sweet paprika
What’s the method?
And you thought Tomato sauce was easy. This is a one stop shop. Just grab your ingredients and you’re more than half way there!
Let’s get started on your BBQ Sauce
Bring all of your ingredients together.
Pop the tomato passata, treacle, maple syrup, apple juice, vinegar, Worcestershire sauce, mustard, garlic powder and paprika in a medium saucepan.
Bring to the boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, for 12 minutes or until the sauce thickens.
Taste and season with salt and pepper. Set aside for 20 minutes to cool slightly.
Once the sauce has cooled, simply pour it into sterilised airtight bottles and pop it into the fridge until your Beef & Bacon Pie is ready to eat!