There’s nothing like this time of year to prepare and preserve your fruit and vegetables. Living in the Yarra Valley I am privileged to have easy access to organic tomatoes and so I organized a sauce making day with my daughter , my girlfriend, and her daughter. We had so much fun cooking in the Kitchen. I must say, having the kitchen space for 4 of us to be working in there at the same time sure made our production much more efficient. Having a scullery with an extra sink also proved to be an advantage for the onion chopping. We shut the door on the delegated onion chopper. Luckily for her I provided onion glasses so not too many tears were shed. We ended up with 78 bottles and a memorable day, not to mention, a years supply of wonderful tasting and healthy tomato relish.
Here is the recipe that topped the lot.
- 1/2 tbsp whole cloves
- 1/2 tbsp black peppercorns
- 1 tbsp whole allspice
- 2.5 kg tomatoes, roughly chopped
- 3 cloves garlic, finely chopped
- 1/2 tbsp ground ginger
- 1/4 tsp cayenne pepper
- 15g salt
- 300 ml white wine vinegar
- 500 g white sugar
- Tie cloves, peppercorns and allspice in a square of muslin.
- Put all ingredients except sugar into a large stockpot. Bring to boil, and continue to boil steadily for 1 hour, stirring from time to time.
- Add sugar and continue to boil a further 2 hours, stirring every 20 minutes or so.
- When finished cooking, remove muslin bag, pressing it well before discarding it.
- Pass sauce through a coarse disc of a food mill and, using a funnel, bottle at once into hot, sterilised, dry bottles. Cap and allow to cool before storing.