Tourtière is always served with a condiment in Quebec. It’s almost inedible without something to balance the rich, meaty flavour. Commercial ketchup will do in a pinch, but tourtiere is best served with homemade chili tomato sauce, which adds a tangy brightness to every bite.
- 14 large ripe tomatoes (or 5 to 7 pounds)
- 3 1/2 cups brown sugar
- 1 3/4 cups white vinegar
- 3 hot red peppers — chopped
- 2 tablespoons pickling spice in cheesecloth
- 4 cups chopped onion (or about 2 pounds of onion)
- 1 heaping tablespoon of pickling salt
Combine all ingredients in a pot on the stove and bring to a boil. Reduce heat to a simmer for two and a half hours, stirring occasionally. Remove spice bag after about 75 minutes.
Note: Some dried chili pepper can be added to heat up the sauce.