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| Washing our shells before they go away for the cooler months; he was focused on this taste for the whole time it took me to cook dinner one night...and then started the process all over again (the washing not dinner cooking!) |
Our local organic grocer sells 'seconds' of organic fruit and vegetables, slightly bruised, marked or ready to be eaten immediately. Last week I grabbed a 10kg box of tomoatoes (of the such called 'seconds') and set to work making some tomato sauce, the 'ketchup' kind. We often make tomato pasta sauce on a one pot/one meal basis but this was my first time making this style of tomato sauce/ketchup. What does 'Ketchup' mean anyhow/where did that name come from? (mmm, curious).
My recipe was devised with guidance from here and here, indiviual family preferences and a touch of play. Because ginger appeals so much to us, I'll put more in next time and perhaps a touch of peppercorn too.
My recipe was devised with guidance from here and here, indiviual family preferences and a touch of play. Because ginger appeals so much to us, I'll put more in next time and perhaps a touch of peppercorn too.
TOMATO SAUCE
(or KETCHUP!)
big splash of olive oil
2 onions
2kgs tomatoes
1/3 cup white vinegar
1/3 cup red wine vinegar
small chunk of ginger
1 1/2 teaspoons ground coriander
1 tablespoon cloves
2 tablespoons allspice berries
1/3 cup brown sugar
1 to 3 cloves of garlic
1 teasppon salt
Heat oil in pan, add onion and cook until soft.
Add garlic, ginger, coriander, cloves and allspice and stir for a few minutes.
Add remaining ingredients.
Bring to a boil then reduce and simmer, uncovered for about an hour or until sauce thickens.
Cool for 1/2 hour.
Blend/puree until smooth.
Strain sauce through a fine sieve and discard solids.
Return sauce to pan; bring to boil, stirring.
Poor hot sauce into hot sterilised jars, seal immediately.
Store in a cool, dark place or devour all in one go
(you might need some friends over to help you out!).
2 onions
2kgs tomatoes
1/3 cup white vinegar
1/3 cup red wine vinegar
small chunk of ginger
1 1/2 teaspoons ground coriander
1 tablespoon cloves
2 tablespoons allspice berries
1/3 cup brown sugar
1 to 3 cloves of garlic
1 teasppon salt
Heat oil in pan, add onion and cook until soft.
Add garlic, ginger, coriander, cloves and allspice and stir for a few minutes.
Add remaining ingredients.
Bring to a boil then reduce and simmer, uncovered for about an hour or until sauce thickens.
Cool for 1/2 hour.
Blend/puree until smooth.
Strain sauce through a fine sieve and discard solids.
Return sauce to pan; bring to boil, stirring.
Poor hot sauce into hot sterilised jars, seal immediately.
Store in a cool, dark place or devour all in one go
(you might need some friends over to help you out!).
And I'm gushing a little over this week's OpShop find of 25 Fowlers jars (size 31) and clips for $10! To this newly annointed preserver, it's a dream find. Now what to fill them with!? We have plans to make tomato pasta sauce and to preserve some fruit before the cooler months (judging by the past few days, I should start collecting before all our favourites are out of season - well from local sellers in any case!).
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