09 September 2009

Memories of Summers Gone by

Dad was the gardening expert in the Back of Beyond, he could grow almost anything and usually did in the garden until the day he died. Sadly I have not inherited his ability, and especially to my regret my inability to grow tomatoes as by the end of the season we had too many to eat and I had to hunt around for ideas of what to do with them.

So if you have :

6 lbs ripe tomatoes any variety and all varieties - adds to the flavour
1 teaspoon celery salt
1 tablespoon salt
8 oz (225 g) granulated sugar
2 teaspoons paprika
Pinch of cayenne pepper
½ pint (285 ml) distilled white vinegar or I used cider vinegar

Method: Wash the tomatoes and chop them (or put them through a juicer is even better) There's no need to skin or remove the seeds. Put in a pan and cook slowly until pulped, stirring occasionally.

Press through a sieve (omit this if you used a juicer) and return the puree to a clean pan. Add the remaining ingredients and stir until the sugar has dissolved. Bring to the boil and then reduce the heat and simmer gently until the sauce has thickened.

It makes about 2 pints (1.1 litres) of sauce, I used to freeze it in portions of about half a pint perfect for adding to sauces so much better than tinned tomatoes or even passata.

I used in in making spaghetti bolognaise, as it made it light and yet spicy at the same time... I keep looking out for people with a glut of tomatoes but so far I am not having a lot of luck :-)

1 comment:

Kippers Dickie said...

I went looking this morning. Found one in Times Online...used brown sugar and garlic....Ginger and Chilli.
I think yours sounds better. After all you don't want all your dishes to taste of garlic and ginger!
You'll be growing tomatoes by the hundredweight when you get down to Cornwall....they love the warmth.