Red Tomato Chutney

My neighbour has grown huge amounts of the best tasting tomatoes this summer and I have been fortunate to be a recipient.

I made jars of chutney and passata (recipe following)

The chutney recipe is from my book "The Art of Preserving" and it is tried and true. Most chutney recipes are very forgiving so I suggest you add whatever seasonings you prefer i.e. ginger, coriander or chilli.

In this recipe I used a variety of fruits, mainly because they were on my trees!

1 cup white wine vinegar

2 cups brown sugar

2 cloves garlic, chopped

Small knob fresh ginger, peeled and chopped

2 teaspoons curry powder

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1 teaspoon freshly ground black pepper

1 teaspoon mustard seeds

1 teaspoon celery seeds

2 teaspoons salt

2 kg ripe tomatoes, chopped

(You can blanch and peel if you don't like a bit of skin but it tends to get lost in the other ingredients)

500g cooking apples,peeled, cored and chopped

250g dried figs, ( fresh if you have them) chopped

250g pears, peeled and chopped ( can use dried)

3/4 cup sultanas

3/4 cup raisins

Juice and zest of 1 lemon

Place the vinegar and sugar in a large nonreactive pan over medium heat and stir until the sugar has dissolved. Add the remaining ingredients, bring to the boil for 1 minute, reduce the heat and simmer, stirring occasionally, for 2 hours or until thick. Ladle into warmed, sterilised jars, leave to cool then seal. The chutney has more flavour after storing for a month.

Makes about 8 cups.

Roasted Tomato Passata.

You probably all know how to make this but sometimes seeing it prompts one into action!! Some happily cook up the tomatoes, onions, garlic, herbs and seasonings and the whizz it up and freeze. My method takes a little longer but is not arduous. I roughly chop the tomatoes, red onion, garlic cloves and place in a roasting pan with a handful of fresh oregano and rosemary and sprinkle over salt flakes and freshly ground pepper and a teaspoon of sugar. I drizzle over a little thyme oil and mix together. Slow roast at 120deg for 2 hours, giving it a stir occasionally. In the meantime, put the jars through a hot wash in the dishwasher then stand on a teatowel. When the tomatoes are very soft (and smell delicious) either put into a bowl and purée with a bamix or pour into a whizz and blend. Carefully ladle into clean jars, screw lid on tightly and autoclave. If you have a special outfit to do this, as I have, then that is great. If not, use a large pan, place a folded teatowel on the bottom and place your jars on top. Fill with water to the neck of the jars and bring to the boil and "cook" for 20 minutes. Turn off and allow to cool in the water. Lift out, dry, label and store in a cool, dry, dark place. Tomatoes have a very low shelf life unless treated this way or frozen. I buy lovely jars from our local Reject Shop and they have an excellent seal which is vital.

It is nice to have jars on hand to give to a friend who is not feeling great but still has a family to look after. Tie up with a bag of lovely pasta.

Quince Paste.

Quinces are quite exquisite fruit used for making jelly, jam, chutney and are delicious slow roasted or stewed.

They are high in pectin so have a good setting point and they are ripe when yellow and the furry blush has mostly disappeared. However, they can be made into preserves before quite ripe.

Quince paste is the perfect accompaniment to cheese on a mixed platter.

1.5 kg quinces, washed, peeled, cored and finely chopped

1/2 cup water

750grams white granulated sugar

Place the prepared quinces and water in a large saucepan over high heat and bring to the boil. Once boiling reduce the heat to simmer, cover and stir occasionally over 30 minutes or until soft.

Place the quince mixture into the bowl of a food processor and blitz until smooth.

Place quince pulp and sugar in a large heavy based saucepan over very low heat and cook stirring to dissolve the sugar for 10 minutes. You may need a simmer mat to keep the heat low. Cook this mixture as low as is possible for 3 1/2 hours, stirring occasionally. The mixture will become red and thick and leave the sides of the pan. Be very careful as the mixture can spit. Wear a glove to stir. Set aside for 15 minutes to cool.

Line six 1/2 cup ramekins or moulds with cling film. Pour the mixture evenly among ramekins and smooth the top. Cover and  set aside for 6 hours to set.

Store in the fridge.

Herb Scones

1 egg, beaten

1 tablespoon butter, melted

1 cup milk

2 cups sifted self raising flour

1/2 teaspoon salt

1/4 cup chopped mixed herbs of choice

Mix egg, butter and milk in a small bowl. Place flour, salt and herbs in a larger bowl. Mix liquid into dry ingredients and mix to a dough with a knife.

Spoon into well greased muffin tins, top with seeds of choice or Parmesan cheese. Bake in preheated oven for 10-12 minutes. Cool in tin for 5 minutes.

Great served with soup or a plough mans lunch.

Makes about 8.