Make The Most Of The Tomato Glut


I am not a fan of the sugar-loaded, preservative heavy, big brand ketchups so this recipe fills the cupboards with a tastier alternative for most of the year!

3.5 kgs toms - halved
3 apples - chopped with core left in
2 onions - chopped
2 cups malt vinegar
1 cup coconut sugar
1 tsp coriander powder
1 tsp cumin power
2 tbsp sea salt
1 tbsp pepper
2 cloves
Add this all to a large pot and bring to the boil over a medium heat. Then pop on a lid, reduce heat and simmer for 1.5 hours. I then take off the lid to reduce and thicken the mixture - approx another hour.
Blitz very well with a stick blender then pour the hot sauce into warm sterilized jars. The taste will develop and mellow over time. It’s delicious with pretty much anything!
For a spicy alternative to satisfy my  heat-lovin’ hubby, I add a bunch of red chillis to another 1/2 batch. *Top Tip: Label the jars clearly if you have your babes at the breakfast table!*
This super simple tray bake extracts all of the deep, rich and sweet tomato flavours. It’s perfect as is, simply tossed through pasta. Or it can be used as a base for all sorts of dishes. It freezes brilliantly for quick and easy dinners!
3.5 kgs toms – halved
1/3 cup olive oil
1/2 cup coconut sugar
A bunch of herbs (Thyme, Bay, Rosemary)
Garlic & Chilies optional
2 tbsp sea salt
1 tbsp pepper
Add all of the ingredients into an oven tray and bake at 160 for 2-3 hours. Allow to fully cool then remove any stalks and blackened skins. Blitz well with a stick blender. If you haven’t got a stick blender this can also be done in batches in a standard bender. Just make sure it is cold first to avoid tomato-ee explosions!!
Once blitzed, portion into containers or Stasher Bags and stick in the freezer.

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