tomatoes
for each 2kg prepared tomatoes:
1 tsp sugar
2 tsp salt
1/8 tsp citric acid or 4 tbls vinegar
2 tsp salt
1/8 tsp citric acid or 4 tbls vinegar
method
1. Choose well-coloured fruit, cut it up roughly and put in a saucepan with the sugar, salt, and citric acid or vinegar.
2. Add a few spoons of water to prevent the tomatoes burning until the juice begins to run.
3. Heat gently and cook until the fruit is well pulped; press the pulp through a stainless sieve, reheat in a clean saucepan, then bottle and finish.
To sterilise bottles see Sterilising Bottles.
2. Add a few spoons of water to prevent the tomatoes burning until the juice begins to run.
3. Heat gently and cook until the fruit is well pulped; press the pulp through a stainless sieve, reheat in a clean saucepan, then bottle and finish.
To sterilise bottles see Sterilising Bottles.
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