Tomato Sauce - Done - Recipe Included

This years to tomato crop has been huge.

The plants are over 8 feet high!

Lots of summer rain and a harvest session every morning

before school and work.

Each year, on the March long weekend Peter has a

huge sauce making session which last for days.

He is up at the crack of dawn, chopping and stirring

and putting in bottles late into the night.

This year I decided to take the task on

with a new recipe, rather than the easy sauce version.



I think my presentation is better too :)



It's a very easy recipe, you only need 7 kg for a batch

so we just just stored them in the shed fridge as we picked.

I doubt we will ever use another recipe again.

And because they are smaller batches, I could do a batch during the day

and have it bottles before the evening chaos.

I ended up doing 5 batches. For me, a batch made about 6 bottles.

Here are the seeds that have been saved from this years crop,

ready to plant in spring.

He saves them on paper towel,

once dried, stores them in a jar,

then come spring, cuts up the paper towel and plants.

Amazing, all that comes from these little seeds

The recipe was given to me by my friends mother-in-law

Bells Tomato Sauce

7kg Tomato's

730mls Brown Vinegar

Ground Cloves (I useed 2 teasp)

Garlic (I used 6 cloves)

4 tbsp Salt

2 teasp Cayene Pepper

1.5kg Sugar (I used raw)

I also added about 8 green apples

Boil all ingredients (not sugar) for 3 hours

Strain / Moulie

Add sugar slowly

Cook until you have the required consistency,

about 2-3 hours.

It will thicken a bit more once it has cooled.

Bottle Up into steralised bottles.

Good Luck

Jacqueline.