Sunday, February 19, 2012


In the summer when there is a glut of tomatoes, I usually make a batch of Roast Tomato Puree which I freeze in batches for later use in pasta's, stew, soup etc. Simple but brilliant.

Roast Tomato Sauce

2 kg of tomatoes, halve each one
3 fat garlic cloves, chopped
A good seasoning of salt and pepper
A couple of sprigs of thyme
3/4 teaspoon of sugar
Glug of olive oil

Mix all together and roast at 180 deg Cel for about 45 - 55 minutes. Cool a bit and press through a sieve. Let mixture cool completely and then spoon into zip-lock bags. Freeze.

This year I had so many yellow tomatoes that I used them in most of these sauces. We literally had buckets of them, so I also made Tomato Sauce (Ketchup) and Tomato Chutney which turned out great!

Tomato Chutney

3 kg tomatoes, skin and chop
2 onions, chopped
420g brown sugar
25g salt
1 teaspoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon allspice
pinch cayenne
375ml white vinegar

Add all ingredients except sugar to the pot. Simmer for about a half an hour to reduce it some. Add the sugar and cook for about an hour until thickish.

Happy Summer cooking!

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