Tomato sauce


This is the same size as the batch I made last year, I probably gave half of it away, but I ran out in September so it is not a excessive size batch for a family. Hope it last the full year this year! I’m still getting 1/2 kilo plus of tomatoes most days, we each them in most meals and we all love to snack on the small ones. Maggie takes them in her lunch every day. The Roma tomatoes from the seeds I collected last year where the best preforming tomato plant again this year a a ‘tiny tommy’ variety that I planted from seed did quite well too. I did make the easy-sauce sauce a few years back, but last year I read the ingredients label on the bottle, it was a bit scary, and decided not too use it anymore!

6 kilos of tomatoes
1 kilo onions
2 bulbs garlic
1 tablespoon pepper
750 grams sugar
30 grams salt
1/2 tablespoon cloves
1/2 tablespoon mustard powder
1 tablespoon cumin
1/2 tablespoon chilli
1 kilo apples
1 cup brown vinegar
1 cup white vinegar

Peel and chop the onions and garlic, chop the apple and tomatoes, put all the ingredients in a heavy based pot and bring to a gentle boil, simmer for about 25 minutes until all ingredients are cooked and blend well with a stick blender. simmer for a further hour and the sauce should soon reach setting point (put a spoonful on a plate in the fridge and when cold it should have the desired sauce consistency). Pour into hot sterilised jars and cover and seal.


lemon marmalade

lemon marmalade
1 kilo Lemons
2 apples
1.2 kilo sugar
Cut the lemons into 8 wedges and then finely slice across each wedge into 1 ml slices. Put in a heavy based pot with 1 cup water and the grated apples. Bring to a gentle boil, and boil for approximately 20 minutes until the fruit is cooked and soft. Add the sugar and continue to simmer until the marmalade reaches setting point, to test for setting point put a spoonful on a saucer in the fridge, and after a few minutes it will be firm and set, this could take between 1-3 hours depending on pectin levels of fruit and the size of the batch. Pour the hot marmalade into hot sterilised jars.