Tomato recipes

Tomato chutney


2kg green tomatoes
50ml olive oil
1kg onions (caramelised)
568ml vinegar
500g brown sugar
20g salt
2 x chillis

storage jars, with lids - sterilised

Thinly slice the onions and place, with the olive oil, in a large heavy bottomed pan over a low heat fro one hour, stirring occasionally. The onions should be brown and the natural sugars released.

While the onions are cooking, roughly chop the tomatoes and prepare the jars.

To sterlilise the jars: clean and dry thoroughly and either, fill with boiling water and leave a few minutes, or place in a warm oven for 10mins.

When the onions are cooked, put the tomatoes and all the pther ingredients into the pan.

Cook over a low heat for at least 1.5 hours.

Spicy tomato sauce


2kg very ripe tomatoes, skinned
500g shallots
25ml olive oil
10g sugar
1 whole bulb garlic
5g sumac
pinch chilli powder

Finely slice the shallots and fry in the olive oil in a deep, heavy bottomed pan.
Grate, press or very finely slice all the garlic cloves and add to the onions.
Fry together for 5mins, then add the sugar, sumac and chilli.

While frying, deskin and roughly chop the tomatoes. Then add to the onions.

Cook until reduced to your preference. The longer the sauce cooks the deeper and sweeter it will become (to a point).

Good with polenta cakes, on pizza or with pasta