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| A variety of tomatoes |
Homemade Passata
3kg ripe tomatoes halved
6 garlic cloves thinly sliced
5 sprigs fresh thyme
4 to 6 tbsp rapeseed oil
Salt and pepper to season
Heat oven to 180 c
Put tomatoes on roasting tray cut side up (I needed 2 trays
for 3kg)
Scatter over garlic and thyme and trickle over the oil.
Season generously!
Roast for about an hour until the tomatoes are soft and
brown at the edges…
Put the tomatoes thru a mooli..
Above made approx. 1.4 litres of tomato passata..
You can now bag and freeze
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| Passata sauce at the ready |
OR>>> Homemade Ketchup
2 bay leaves
Mace
Cider vinegar
Brown sugar
You can add an extra step to make homemade ketchup 😊
Take out 500ml of the puree and add to a saucepan. Add 2 bay
leaves and a heaped teaspoon of brown sugar.
Add a tablespoon of cider vinegar and a pinch of mace (can
use a pinch of ground nutmeg and/or ground all spice)
Bring to a simmer and cook gently stirring OFTEN until
reduced to about half..It should form a thick glossy sauce..
Taste, season and adjust with sugar/vinegar/seasoning if
required.
Bottle and seal tightly…
500 ml makes about 325 ml of Ketchup
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| Bottled Ketchup |
