Make The Most Of The Tomato Glut

TOMATO KETCHUP

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!

Recipe:
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!
 
SPICY TOMATO KETCHUP
 
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!*
 
 
RICH PASSATA
 
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!
 
Recipe:
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.
 
Enjoy!


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