Tomato Sauce (easy sauce)

1. Rub a little oil or margarine into scratches or base of pan to prevent sauce from catching.
2. Weigh out 9—10 kg. Of tomatoes, slicing through a few to make the juice in for the pan. Also add a little water, approx. ¾ cup.
3. Peel and cut through roughly 3 kg. Of onions. Do not exceed this amount of onions.
4. Add 2/3 cup of cooking salt.
5. 1 tbs. Garlic and 1 tbs. Of ground ginger mixed with water in order to make a thin paste.
6. Put all of these ingredients on the stove and boil for about 3 hours or more (this will reduce involvement).
7. The tomatoes will make their own juice and as this occurs push the onions down into the juices.
8. Put all of this through the strainer.
9. When completed return to saucepan return to boil and add 1 bottle of ezi sauce (available at most supermarkets) and 2 kg. of sugar.
10. Stir until sugar dissolves and allow to boil (simmer) for 1½ hours.
11. Take off heat.
12. Mix 3 tbs. Dry mustard, 3 tbs. curry powder and 3 tbs. of turmeric with a little water to make a thin paste. Then add this to the sauce, stirring while doing so to prevent lumps.
13. Bring back to the boil for 3—5 minutes, after which sauce is ready to be bottled.