Tomato Recipes Continued - Page 2

Tomato Sauce
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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.

Freezing Tomatoes
Remove the skins from the tomatoes, chop them roughly, then put them in a pan. Bring them to the boil and simmer for about 5 minutes. Leave them to go cold before putting them into either strong plastic bags (make sure there are no holes!) or freezer boxes. Seal, label and date and put into the freezer. These are ideal for flavouring casseroles and stews or using in pasta sauces instead of canned tomatoes.

Tomato Sauce
6lbs ripe chopped tomatoes with skins removed
1 pint white vinegar
1 to 2 tsp salt
1 tsp allspice
1 to 2 tsp paprika
8oz sugar

More on Tomatoes

•Seeding and Planting Tomatoes •Growing Tomatoes •Tomatoes - Pests & Diseases •Tomato Recipes - Page 1

While the vinegar is standing, put the tomatoes in a pan, bring to the boil until soft and pulpy. strain through a sieve (strainer) and put the smooth tomato pulp into a clean pan with the salt and paprika. Simmer, stirring occasionally, until the mixture thickens, add the sugar and spiced vinegar, stirring until the sugar dissolves. Simmer until the mixture achieves the consistency of thick (whipping) cream. Pour into warmed, clean bottles. Seal with stoppers or screw caps.

If you want this sauce to keep, you need to sterilise it. If you have used pushed in stoppers, tie them on. With screwcaps, they should be tightened and then unscrewed by half a turn. Put slats of wood or thick folded newspaper or brown paper into a large deep pan. Put the bottles of sauce in the pan, separating them from each other and from the sides of the pan with thick folds of newspaper. Fill the pan with cold water. It should come to just below the stoppers or screwcaps. Heat the water until small bubbles are continuously rising from the bottom of the pan - that is a temperature of 77 deg C or 170 deg F. It will probably take about an hour. Keep the temperature constant for a further 30 minutes then take the bottles from the pan and tighten screwcaps and make sure stoppers are pushed in well. Make an airtight seal on them with a thin application of paraffin wax.