1 kg Onions
3-4 Garlic Cloves 2 fresh Bay leaves 1/4 cup Olive oil 2 kg Tomatoes 2 tablespoons Tomato paste i cup Fresh Basil leaves 2 tablespoons Oregano 1/2 Teaspoon sugar Skin tomatoes by bringing water to the boil pop tomatoes in for a few minutes then straight into cold water, skins will come away very easy chop. Add onions, garlic, origano, basil and bay leaves to oil cook till onions are just tender, add tomatoes to onions. Mix tomato paste to 1 cup of hot water, add salt and pepper to taste, add sugar. Cook 2-4 hours until liquid has reduced and thick. Capsicum and chilli may be added to taste. Wash and dry jars, heat in oven and pack sauce. Store in fridge.
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With an abundance of tomatoes this year I have stocked my pantry with Tomato Relish, here is my recipe
3kg Ripe Tomatoes 1kg Onions Ikg sugar 2tblesp Curry Powder small Handful Salt 3 tablespoons Mustard 1/2 teaspoon Cayenne Pepper Other vegetables may be added Skin tomatoes by bringing water to the boil pop tomatoes in for a few minutes then straight into cold water, skins will come away very easy. Cut and sprinkle with salt and stand overnight. Pour off water and place tomatoes and onions in pan with sugar, cayenne pepper and other vegetables that have been chopped into small pieces. Just cover with brown malt vinegar and boil 20 minutes. Mix curry, mustard and 2 tablespoons of plain flour together with a little vinegar, add to tomatoes and simmer for 1 hour. Wash and dry jars and lids well, heat jars in oven or microwave, bottle while hot seal and let cool. We have a fig tree that is loaded, so I made fig jam, here is my recipe:
Ingredients 1 kg. of figs 500 gm. of sugar 1 tablespoon of all spice 1 tablespoon of cinnamon juice of ½ a lemon Directions Weigh the figs after topping and cleaning the bottoms. Choose how chunky you like your jam, I like jam with pieces. If the skins are greenish and hard, cut into small pieces, green figs contain more pectin than the ripe fruits, so it may help to include some slightly green fruit. Done peel as fig skin will soften while boiling. Add spices and lemon juice. Cover with sugar and allow to sit for 2 hours. Slowly bring the mixture to the boil over 15-20 minutes, then slowly boil for 1 hour stiring occasionally, cool. Slowly boil for 15 minutes the next day. Cool. Pour into sterilized jars, cover and let cool. |
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June 2013
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