Tomato Recipes

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Removing tomatoes skins - plunge the tomatoes into boiling water for about 1 minute. Take them out and put in cold water. You will find the skins are quite easy to peel off.

Tomato Chutney
6lbs ripe chopped tomatoes with skins removed
1lb peeled and finely chopped onions
1/2 pint white vinegar
1 tsp salt
1 to 2 tsp paprika
12oz sugar

Put the tomatoes and onion into a pan, bring to the boil then, stirring occasionally as needed, simmer until reduced to a thick pulp. Add half the white vinegar, salt and spices and bring back to the boil. Simmer until the mixture thickens. Add the remaining vinegar and sugar to the mixture, bring back to the boil again, simmer and stir until the sugar dissolves, then continue to simmer until it reaches the required consistency, still stirring from time to time - this should be quite thick and not at all runny.

Pot up in sterilised and warmed glass jar and cover with non metal lids - the acid in vinegar will attack metal. You can use either plastic screwtop lids or clear cellophane preserving covers. Wet them on one side then put them on the jar, wet side up. Use elastic bands or string to secure them. The seal should be airtight whether you use lids or cellophane covers.

Keep the chutney for at least 2 months before use to allow it to mature. If the jars are airtight and stored in cool dark conditions, they can last up to 2 or 3 years. Never use any preserves that have any mould in them.

Green Tomato Chutney
4lbs green chopped tomatoes with skins removed
1-1/2 lbs peeled and finely chopped onions
1lb cooking (sour) peeled, cored and chopped apples
1 pt white vinegar
8oz raisins and/or sultanas
1oz root ginger
8 chillies
1 to 2 tsp salt
1lb sugar

Put the tomatoes, onions, apples and half the vinegar in a saucepan and bring to the boil, then simmer until soft, stirring occasionally as needed. Put the ginger and chillies in a piece of muslin and tie. Hit them with a rolling pin (or other heavy object) to bruise and add to the mixture still in the muslin. Also add the raisins and/or sultanas. Bring back to the boil and simmer stirring from time to time as needed. When the mixture has thickened add the remaining vinegar, salt and sugar, bring back to the boil, stirring all the time. Reduce the heat when the sugar has dissolved and simmer until it reaches the right consistency.

Pot up as for Red Tomato Chutney above.

More Tomato Recipes