Tomato Chutney

2 large red onions, finely chopped
4 garlic cloves, finely chopped
3 x 800g cans chopped Italian
Roma tomatoes
2 cups white sugar
2 1/2 cups apple cider vinegar
2 tablespoons curry powder
1 teaspoon chilli powder
1 cup sultanas
1 tablespoon salt


Place all ingredients, and freshly ground black pepper, into a large saucepan over medium-low heat.
Cook, stirring, for 10 minutes or until sugar has dissolved.
Bring to the boil.
Reduce heat to low.
Simmer, stirring occasionally, for 1 hour or until mixture thickens.
Spoon hot chutney into hot sterilised jars.
Cover jars with a clean tea towel.
Cool completely.
Top with lids and label.

Notes
Makes 10 x 1-cup capacity jars
Slightly less curry powder, chilli powder and vinegar

I used 1200grams fresh tomatoes, halved everything and ended up with 4 x 8oz jars

* Have since used 2.4kg tomatoes and the full ingredients*

MUMS TOMATO SAUCE

two cloves of garlic
2 tbsp whole cloves
3.6kg whole juicy tomatoes, choped
1 onion, peeled and chipped
1kg sugar
2 tbsp salt
1/2 tsp cayenne pepper
2 cups malt vinegar

tie whole cloves into a small piece of muslin

into a large preserving pan put the cloves, tomatoes, onion, garlic, sugar, salt, cayenne pepper and vinegar, and stir well to mix. bring slowly to the boil stirring regularly until sugar dissolves and then bring to the boil <---this line makes me go, wtf, isn't is already boiling? boil rapidly for about 1 1/2 - 2 hours, stirring occasinally until mixture is thick and pulpy. remove from heat, remove any scum that has formed on top and allow the sauce to cool for about 20 mins. put the sauce through a mouli to remove any pips and skins or puree in a blender and sieve. return to a clean preserving pan and boil. if the sauce is thin, boil, stirring regularly until it is the thickness you desire. bottle the hot sauce into hot, dry, sterile bottles and then seal when cold. makes 6 200ml bottles.

EBB again....Thanks teacup!

Two Aunties' Tomato Soup

1.8kg tomatoes
50g sugar
2 tsp salt
2 onions chopped
280ml hot water
2 cloves garlic
Pinch of pepper

Boil until pulpy, then push through sieve (you can get the hand blender out first and give it a going over). To tomato liquid add 50g butter and then stir in 1 Tbsp flour mixed into 1/4c cold water. Boil gently for 5 minutes and serve.

If you could be bothered to peel and core the tomatoes first you wouldn't have to sieve.

Thanks again EBB