Tomato Sauce

6 celery sticks, cut into 1/4 pieces
2 medium onions, peeled and diced (about 2 cups)
1/4 cup water
1.4 kg (3 pounds) tomatoes, quartered
5 tablespoons vinegar
1 cup (packed) dark brown sugar
1/2 tablespoon allspice berries
1/2 tablespoon whole cloves
1/2 tablespoon celery seeds
1 teaspoon ground mace
1/2 teaspoon salt

1. Place the celery, onions and water in a medium-size saucepan over medium high heat, cover, and bring to a boil. Cook, stirring occasionally, until the vegetables are nearly soft, about 25 minutes.

2. Meanwhile, cook tomatoes in a large heavy saucepan over medium heat, partially covered, until they are very soft and almost a puree, about 25 minutes. Add the cooked celery and onions; continue cooking until the vegetables are completely softened, about 15 minutes.

3. Strain tomato mixture in small batches through a sieve into another saucepan, pressing down firmly to extract all of the liquid.

4. Stir in the vinegar, brown sugar and spices. Place the pan over medium high heat and bring to a boil. Continue boiling, stirring often to be sure that the ketchup isn’t sticking to the bottom of the pan, until the mixture thickens somewhat, 15 to 20 minutes.

5. Allow sauce to cool, then ladle into jars. Cover and refrigerate for up to 2 months. Or ladle the boiling-hot ketchup into hot sterilized canning jars. You should get 2 or 3 bottles.

Tomato Sauce 2

Peel equivalent of about 18 cups of tomatoes and place in a saucepan with 1.75 litres of white vinegar, 6 chopped red peppers, 4 tablespoons salt, black pepper, 2 tablespoons dry mustard, and 3 tablespoons allspice. Boil for 4 hours until thickened. Bottle, seal, and enjoy.

Green Tomato Chutney

6 lbs green tomatoes
2 lbs apples
1 lb onions
1 &1/2 cups sugar
½ ounce tea mustard
½ ounce ground ginger
¼ once cloves
¼ ounce whole spice
¼ ounce pepper corn
950 mls vinegar

1. Cut tomatoes & apples

2. Slice onions thinly, put them all in a large bowl

3. Sprinkle with salt

4. Leave overnight

5. Drain, preserving pan

6. Tie cloves, all spice, peppercorns in muslin

7. Add remaining ingredients

8. Bring to boil, 1&1/2 – 2 hours or until thick

9. Cool, add to bottles

Tomato Paste

1. Cook skinned and seeded tomatoes in a heavy saucepan for 20-25 minutes or until soft.

2. Puree in a food processor and return to saucepan to gently simmer uncovered until reduced by half.

3. Add seasoning then transfer to greased baking dish and bake at 120 deg celfor up to 4-5 hours.

4. Freeze paste in small containers or spoon into clean jars, add a layer of olive oil on top & seal.

Vodka spiked cherry tomatoes with pepper salt – Servings: 16

60-80 cherry tomatoes, firm, small, any colours
1/2 cup vodka
3 tablespoons white wine vinegar
1 tablespoon granulated sugar, finer is better
1 teaspoon lemon zest, finely grated
3 tablespoons kosher salt
1 1/2 tablespoons coarsely ground pepper

1. Cut a small X in skin of blossom end of each tomato. Blanch tomatoes, 5 at a time, in a saucepan of boiling water 3 seconds and immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.

2. Drain and peel, transferring to a large shallow dish.

3. Stir together vodka, vinegar, sugar, and zest until sugar is dissolved, then pour over tomatoes, gently tossing to coat. Marinate, covered and chilled, at least 30 minutes and up to 1 hour.

4. Stir together salt and pepper and serve with tomatoes for dipping.

5. Tomatoes can be peeled and vodka marinade prepared 1 day ahead and kept, separately, covered and chilled.


Tomatoes can be dried using a food dehydrater (about $400), or even in an oven. You must have the oven door slightly open to stop the tomatoes from drying too fast and turning black. This could be done by wedging a wooden spoon in the door. It will take about 10 hours to get the fruiit dry – but still pliable. Turn them a couple of times, drying them on wire racks or trays. They can then be stored in jars with some rosemary or even garlic. If garlic is used, eat them within a few months, otherwise, they should keep until next tomato harvest. The best varieties to use are San Marzano and Reggae. These thick skinned roma’s can be cut long ways and hold together well. The little dried halves are very rich and you only need to a few to make a great pasta. They are also great with dried bickies and cheese!

Stewing and Freezing

Tomatoes must be stewed before freezing. Stew for 30-40 minutes, cool and put in freezer bags. Put enough in each bag to use for 1 or 2 meals. Try adding some dried herbs.

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