Ezy-Sauce Tomato Relish

Submitted by KristinV

"Wild's Ezy-Sauce is a quick and easy way to make your favourite sauces and relishes. I am assuming that it is only available in Australia because I can't find any evidence of it being anywhere else but you may be able to find it outside of Australia also. I was a bit bummed when I saw that this recipe wasn't on Recipezaar because they have a recipe for everything else ;) So I thought I would add it in the hopes that maybe someone else would be looking for it one day! Don't forget to peel your tomatoes, it makes a world of difference. Within the ingredients list where I have listed a 330ml bottle of 'Tomato Sauce' (Ezy-Sauce) please note this is only because Recipezaar does not recognise the ingredient 'Ezy-Sauce' DO NOT SUBSTITUTE this for Tomato sauce!! They are not the same thing! (Preparation Time does not include the time it takes to let the tomato mixture stand - See Step One)"

 

• Ready In: 4hrs
• Ingredients: 9
• Yields: 7.5 litres

ingredients

• 8 kg ripe tomatoes
• 3 kg onions
• 29.58 ml salt
• 59.16 ml dry mustard
• 59.16 ml curry powder
• 3 kg sugar
• 330 ml tomato sauce (Ezy-Sauce)
• 236.59 ml flour
• 236.59 ml water

directions

1. Peel tomatoes and onions, slice and place in a large bowl. Mix in salt, cover, and stand for 12 hours. Before cooking drain off the liquid.
2. Empty tomatoes, onions and salt into a large saucepan and bring to a boil.
3. 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.
4. Boil for about 2 1/4 hours.
5. Mix about 1/2 water into flour until smooth. Stir into pan contents and cook further 15 minutes.
6. Fill, using a small jug or ladle into hot sterilized bottles or jars. Cover loosely, cool, then seal.

Reviews

[Jan Goodman]

I've been making this recipe for a few years now. I use it as a base for slow-cooking chicken thighs. Sometimes EzySauce is difficult to get so I keep an extra bottle in the pantry, just in case. lyndonhumphrey... you need the flour to thicken the relish. I've kept the jars in my pantry for 9 months but it rarely lasts that long. Leave the lid off for cooking or the steam will create too much liquid going back into the relish. I think you could probably use potato flour instead of wheat flour. Hope this helps

 

[greengrubbs]

Hi, I live in the sticks too and I've used Ezy Sauce my whole adult life so thought I'd add my 2 bobs worth on tinned tomatoes. They are great to have as a back up but the quality and taste of your chutney or relish is never as good as when you use fresh tomatoes and I'm fussy even with fresh ones. I still keep canned tomatoes in my pantry but probably won't use them for chutney

 

[wrozo273]

My family have been using EzySauce for at least fifty years. We are presently picking more than a kilo of tomatoes a day, and I have relish cooking on the stove at the moment. Before everything had a use by date, some of my mothers relish kept in the cupboard for more than ten years. The moisture would reduce until it was really thick, but still good. A small jar of the thickened relish was a perfect addition to a big hearty stew in the winter months on the farm. I use EzySauce every year and I hope it's available for decades to come. A wonderful product. Jay.

 

[marian.zwart01]

Ive been making this recipe from the ezy sauce bottle for about 35 years. I live a long way from civilisation..and although we have a supermarket, fresh produce is not that affordable, or easy to come by. I am pleased to read that Jan Goodman uses canned tomatoes . You are a life saver.

 

[usanne1155]

Our Aunty Lyn makes this relish and she has given us a couple of jars to try already. I swear this relish is to DIE for!!!! (The way she makes it anyway!) It makes any ordinary thing taste FABULOUS! <br/>She has inspired us and gave us the link to the recipe on this website and now we are going to give it a go!!! lol Good on Aunty Lyn, we owe her BIG TIME!!!