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Tomato Sauce: This Recipe Is From W.D.F.Farmers Old Recipe Book

The document contains three tomato-based recipes: a tomato sauce using ripe tomatoes, brown sugar, and vinegar; pickled whole cherry tomatoes with capers, vinegar, and spices; and a method for freezing cherry tomatoes for year-round cooking. Each recipe includes specific ingredient measurements and preparation steps. These recipes highlight the versatility of tomatoes in various culinary applications.

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Mohd Nadim
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4 views1 page

Tomato Sauce: This Recipe Is From W.D.F.Farmers Old Recipe Book

The document contains three tomato-based recipes: a tomato sauce using ripe tomatoes, brown sugar, and vinegar; pickled whole cherry tomatoes with capers, vinegar, and spices; and a method for freezing cherry tomatoes for year-round cooking. Each recipe includes specific ingredient measurements and preparation steps. These recipes highlight the versatility of tomatoes in various culinary applications.

Uploaded by

Mohd Nadim
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Tomato Sauce

This recipe is from W.D.F.Farmers old recipe book.


12 lb ripe tomatoes 3 lb brown sugar
3 oz salt 3 oz all spice
1 ½ pts of vinegar (Malt)
Wash and cut up tomatoes, tie the spice in a muslin bag ( I use a new old hankie I keep in the spice drawer) Put all the
ingredients into a pan and boil for three hours ( Do remember to stir it)
Put through strainer/ sieve. ( I whizz it with a kitchen whizz and just leave the skins and seeds in the sauce)
Bottle when cold and cork.

Whole Cherry Tomatoes and Caper Pickles


This recipe is from New Zealand Gardner Magazine
Great for using on any antipasto platter or just as they are and I like them squished as a pizza base sauce.
1 kilo cherry tomatoes 3 Tbsp salt 100 g capers ( I use my pickled nasturtium seeds)
750 ml white vinegar 1 tsp black pepper 1 kg sugar
3 Tbsp curry powder 3 Tbsp Mustard seeds 1 Tbsp caraway seeds ( easy to grow and harvest)

Use slightly under- ripe tomatoes. Cut a cross in the base of the tomatoes and place in a ceramic or glass bowl. Sprinkle
with the salt and cover and stand overnight.
The next day drain off any liquid. Pack the tomatoes into sterilized preserving jars alternating with capers, pushing as
many as will fit firmly.
In a large pot, heat the vinegar, with sugar, spices and seeds. Bring to the boil and simmer for 10 minutes. Pour pickling
liquid over the tomatoes, (jars warm or the glass will break) until just overflowing. Seal jars firmly. This will keep for
three months. (After opening I keep in the fridge and they keep longer)
I also find that there is often too much liquid so I have used it for pickled onions. Delicious.

Cherry Tomatoes for all year round cooking


I also free flow bags of cherry tomatoes which I use on Pizza’s, in Frittata’s and omlette’s, bacon and egg pies etc . You
get the idea. Very useful and taste like fresh tomatoes as of course once my Tomatoes are finished I have a bit of a wait
until the next seasons are ready. They are really nice in the slow cooker as they seem to stay whole and it is a little burst
of flavor in the stew.

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