Recipes

Tomato Sauce - Passata

2lbs fresh, ripe red tomatoes.

• Wash the tomatoes and cut in half.
• Remove seeds and the white pithy centre - drain off any excess water.
• Place in a large ovenproof dish on top of the cooker on a medium heat and cook gently until very soft.
• Sieve tomatoes to take out skins and any remaining seeds.
• The sauce can be seasoned to taste or fresh herbs added at the end of the simmering period.
• Sugar can be added if the sauce needs to be sweetened.

Tomato, Red Pepper and Basil Soup (serves 4)

1 tbsp olive oil
1 medium chopped onion
1 medium red pepper chopped and de-seeded
1 lb cubed raw potato
1 lb diced carrots
1 pint tomato passata
2 tablespoons tomato puree
1 vegetable stock cube
1 pint boiling water
12 fresh basil leaves
Freshly ground black pepper/salt

• Heat the oil in a non stick pan and sauté the onion and pepper until soft.
• Add the remaining vegetables to the pan and fry gently for 2 mins.
• Add the passata and cook for 10 mins.
• Make up the stock using the boiling water and add to the pan.
• Simmer for a further 10 mins.
• Liquidize the soup in a blender and return to the pan for a further 5 mins adding the seasoning and herbs.

Green Tomato Chutney

3lbs green tomatoes
12 oz onions
6 oz seedless raisins
12 oz cooking apples
2 tablespoons salt
12 oz white sugar
1 1/2 pints spiced vinegar

• Wash and chop the tomatoes.
• Peel onions and chop finely.
• Place the onions in a large saucepan with enough water to cover.
• Bring to the boil and simmer until tender.
• Drain well.
• Peel and core the apples and chop finely.
• Chop the raisins.
• Place all remaining ingredients in a large saucepan and bring to the boil stirring constantly.
• Cook uncovered on a lower heat, stirring occasionally until thickened.
• Pour into hot clean jars and seal when cold - makes about 6 1/2 lbs.

Pickled Cucumber

Cucumbers, cooking salt, water, spiced vinegar.

• Wash and cut the cucumbers into slices and place in a bowl.
• Make a brine by dissolving 8 oz salt in 4 pints water.
• Pour the brine over the cucumbers - keep the vegetables submerged with a plate.
• Cover with a clean tea-towel and leave for 24 hours.
• Drain well and pack into clean jars - fill with vinegar and seal.
• The pickle will be ready to use after a week.

Sweet Cucumber Pickle

• Make as pickled cucumber but use white vinegar instead of spiced - adding 1 tablespoonful of mustard seed and 1 of sugar to each pint of vinegar.
• Place in a saucepan and bring to the boil.
• Simmer for 5 mins - do not strain before cooling and pouring over the cucumber slices.