Alan, I am getting seriously off topic here, and hijacking this thread, but here I go...
I still like a slurp of tomato sauce on some meats, but a lot less than I used to.
J and I decided ages ago that all bought tomato sauce tastes vinegary and not so nice. I make a chilli tomato chutney that we use instead. It's very simple and though a relatively lot of sugar a mere tsp of chutney really livens up meat.
You do need to keep the chutney at least a month before opening it, otherwise all you can taste is fiery chilli and vinegar! I kept mine about 2 months before opening it.
TOMATO AND CHILLI CHUTNEY
500G onions chopped small
1kg ripe tomatoes
2 tbs Nigella seeds
2 hot chillies (I used two that a friend gave me from their greenhouse, they were really hot!)
150ml red wine vinegar
2 tsps smoked paprika
Put the tomatoes in a large bowl and cover them with boiling water. Leave 2 minutes and then drain. The skins should then slide off easily. Chop the skinned tomatoes into approx 1 cm dice. Put them, seeds and all into a large pan. Add the chopped onion and all the other ingredients. Stir well to combine and then stir over a low heat until the sugar has melted. Increase the heat and simmer, stirring occasionally for 30 - 50 minutes until the mixture is thick and you can see the base of the pan when you draw a wooden spoon through it. Meantime sterilise some clean jars by popping them into a low oven until they are hot. Remove carefully and pot the chutney whilst it's hot. Place a waxed circle on top then screw on the lids. Keep in a cool dark place for at least a month to allow the flavours to infuse and mellow.
This quantity will make approx 4 - 5 small (250ml) jars. I doubled the quantity last time I made it as it takes us no time at all to get through 4 small jars! Gorgeous in a cheese sandwich or with bread and cold meats.