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Saturday, August 21, 2010

club sauce

this is a tomato recipe, the first of many...but no more tomato pictures. enough already! i got this recipe from my next door neighbor jean who will celebrate her 90th birthday this september. she gave me the recipe the year i planted my first garden and put in 4 dozen tomato plants.

this recipe is a keeper. i tried many other chili sauces with spices over the years but this one wins out. the only changes i have made is to only use red peppers and i like a bite so i add either a hot pepper or some red pepper flakes
this year the color is a little different because i used cherokee and black krim heirloom tomatoes

club sauce-the ingredients
8 large tomatoes
2 large onions, chopped
3 cups sugar
2 cups white vinegar
2 tablespoons salt
4 large red peppers
1 small hot pepper(optional)

the process
peel and chop tomatoes
.if you have never done this just bring a kettle of water to boil and pour over tomatoes and let them sit for a minute. take a tomato and run under cold water and peeling them is a snap!
chop onion and add all ingredients except peppers
bring to a boil stirring constantly so sugar does not burn bottom of the pan ( i just did that and had to change pans)
simmer, stirring every few minutes for approximately 1 1/2 hours or until thick

meanwhile,grind peppers and let them drain in a colander while the tomatoes cook

a good time to prepare your jars and lids for canning the club sauce

since you are stuck in the kitchen , you might as well bake something. i made a couple of pies

again, canning is a timing issue with jars clean and hot, lids hot and ready when the cooking is finished
when the sauce is thick enough, stir in the peppers and bring to a boil.
do not let the peppers boil for any time. as soon as the mixture comes to a boil after the addtion of the peppers, turn off the stove.

ladle the club sauce into hot ,clean jars, clean the rim, and place hot lids and rings and wait for the ping. if by chance a jar does not seal, refrigerate and use.
this is 1 1/2 recipe. it made roughly 10 pints


  1. This is such great sauce. We've been enjoying it on eggs. And on cheese, but of course.

  2. I can't believe I found this recipe! My Aunt gave me this recipe years ago before she passed away. She would be about 90 now also. I love this sauce on every kind of meat including fish and rice. She left some details out of the recipe that you have filled in here. She didn't tell me "white" vinegar, and I used apple cider.... I'll have to make it again and see if there's a significant difference...... Thanks again!

  3. Lovely! Now I know how to peel a tomato.