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Recipe Detail Page
Tomato Chili Sauce
Autumn 2004
This sauce was submitted to the Bond Head Women's Missionary Society cookbook by Mrs. Irvin Watson back in the 1950s. Mrs. Sinclair MacDonald of the Scotch settlement near Bradford knew Mrs. Watson was a good cook so she chose the recipe from the book and it has been a family favourite ever since. A sweet sauce with a delightfully hot surprise, it has been winning prizes at the Strong Fair for years. It was submitted to us by Grace Donnelly, Mrs. MacDonald's daughter. We served it with a barbecued sirloin steak and everyone loved the combination. Excellent with roast turkey instead of cranberry sauce it is also good with plain roast chicken, pork roasts and as a condiment for curries.
Makes about 4 cups (1 L) sauce
4 lbs (2 kg) ripe tomatoes, peeled, seeded and diced
2 large onion, chopped
1 tbsp (15 mL) cayenne
¾ cup (175 mL) white vinegar
2 cups (500 mL) sugar
1. Preheat oven to 375ºF (190ºC). Place tomatoes in a strainer to drain for 30 minutes.
2. Place tomatoes, onion, cayenne, and vinegar in an oven-proof large pot. Place in oven and cook uncovered for about 1½ hours, stirring occasionally, until tomatoes have fallen apart and sauce has thickened. Remove from oven.
3. Stir in sugar and bring to boil over medium heat. Cook until sugar is absorbed and chili is thick, about 10 to 20 minutes longer.
4. Ladle into sterilized jars, leaving ¼-inch (5-mm) headspace at the rim. Cover with 2-piece lids.
5. Once cool, check for proper seal (the lids should be slightly concave). Refrigerate for up to 6 months.
Makes about 4 cups (1 L) sauce
