The days are cooling down here but there are still bowls of tomatoes in our fridge and I can’t think of enough ways to use them. I’ve made bolognese with fresh tomatoes, roast tomato risotto, roast tomato pizzas, every combination of tomato and basil and been eating them fresh.
Sadly, there’s not a lot coming from our garden, but have been lucky enough to be gifted tomatoes from my parents and some friends.
This tomato sauce was made with bought tomatoes though. We wanted to have enough sauce and crushed tomatoes to last us through the year. So we bought two 17kg boxes of tomatoes, 9kg destined to become sauce and the rest to be peeled and crushed and frozen in 400gm portions.
It was a big couple of days! There was tomatoes, skin and pulp, all over our kitchen. And at 39 weeks pregnant, it wasn’t at the top of my list of things I wanted to do, although I knew it was important.
The recipe I used for the sauce was the recipe my mum used to make, and my grandmother used to make, it’s the sauce that I grew up eating, the only sauce I knew existed for most of the early years of my life. It’s the sauce that I’ve made for the last two years and the same recipe that I hope E will be eating with his sausages.
Do you often do things because you know they’re important to your lifestyle choice? Do you ever cook things in bulk/prepare for the year like this?
- 9 kg ripe sauce tomatoes
- 1.5 kg tart apples
- 1.5 kg onions
- 125 gm garlic
- 1 tbsp ground ginger
- 30 gm whole ginger
- 250 gm salt
- 2 kg sugar
- 30 gm whole allspice
- 60 gm whole cloves
- ½ tsp cayenne
- 1.5 L brown vinegar
- Peel and cut onions fairly finely. Cut apples into chunky pieces, skin, core and all. Cut tomatoes roughly. Peel and grate garlic. Slice whole ginger. Mix ground ginger with a little water to form a paste. Combine all these ingredients in giant pan and simmer for 3.5 hours. Stand aside and leave over night.
- Next day press through a sieve (or push through a mouli like I did - I found I got a great yield using a mouli).
- Return smooth puree to the pan, add sugar, salt, vinegar, cayenne and a muslin bag containing whole cloves and allspice. Bring to the boil, keep at steady boil for 50 to 60 minutes, stirring regularly. Bottle hot, in hot sterilized bottles.