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.