Tomato Sauce/Relish

Blake

Nest In the Hills
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Hey everyone,

Jen and I have a ton of tomatoes from our garden this year and need to use them up.

Anyone got a good homemade recipe for a tomato sauce or relish they would be willing to share?

Or any other ideas for using them up?
 

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Richard Proenneke
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All of mine require canning (pressure or waterbath) for longer-term storage but to use straight away you can just follow these... Yank measurements :-/ From the Ball guide

Tomato-Apple Chutney

Ingredients:

2 1/2 quarts chopped, peeled, cored tomatoes (about 12 large)
1 quart chopped, cored, peeled apples (about 5 medium)
3 cups of brown sugar
2 cups of chopped cucumber (about 1 large)
1 1/2 cups chopped onions (about 1 1/2 medium)
1 1/2 cups chopped sweet red peppers (about 2 medium)
1 cup of raisins
1 hot red pepper finely chopped
1 clove of garlic, minced
1 tablespoon of ginger
1 teaspoon of salt
1 teaspoon of cinnamon
3 cups of vinegar

Combine all ingredients in a large saucepot. Simmer until thick. Stir frequently. Ladle into jars. For long term storage use a waterbath canner for 15 minutes. Could probably pressure can it as well (11 pounds pressure for 15 minutes).

I have another decent one for fancy BBQ sauce but it's also mainly for canning... let me know if you want that one.
 

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Richard Proenneke
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Tomato juice:

Wash ripe, juicy tomatoes. Remove stem ends and cut into pieces. To prevent juice from separating, quickly cut about 1 pound of fruit into quarters and put directly into saucepan. Heat immediately to boiling while crushing. Continue to slowly add and crush freshly cut tomato quarters into boiling mixture. Make sure the mixture boils constantly and vigorously while adding the remaining tomatoes. Simmer 5 minutes after all pieces are added. Press through a sieve to remove skins and seeds. Add 2 tablespoons of bottled lemon juice to each quart. Heat juice again to boiling. Add 1 tablespoon of salt to each quart.

For tomato sauce it's basically making tomato juice then just simmering it until it thickens to desired consistency then add 2 more tablespoons of lemon juice to every quart of sauce. For longer term storage you then pressure can (or waterbath - 40 mins) 11 pounds pressure for 15 mins.
 

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Richard Proenneke
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Ketchup:

4 quarts chopped peeled cored tomatoes (24 large)
1 cup chopped onion (1 medium)
1/2 cup hopped sweet red pepper (1/2 medium)
1 1/2 teaspoons celery seed (wtf?)
1 teaspoon whole allspice
1 teaspoon mustard seed
1 stick cinnamon
1 cup sugar
1 tablespoon salt
1 tablespoon paprika
1 1/2 cups vinegar

Combine tomatoes, onion and pepper in a large saucepot. Cook until tomatoes are tender. Puree using a food processor. Cook puree rapidly until thick and reduced by one half. Tie whole spices in a spice bag. Add spice bag, sugar, salt, paprika and vinegar to tomato mixture - simmer until thick. As mixture thickens, stir frequently. Remove spice bag. Ladle into containers.

For longer term storage, waterbath can for 10 mins, or something like 11 pounds for 10 mins pressure canning
 
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