Canned Tomato Sauce
Canning is a practice that has seen a resurgence in recent years. In this recipe, you’ll transform your tomatoes into a sauce before jarring them, but you can also can whole tomatoes. The operation takes time and preparation, but it’s well worth the effort when you know you’ll have a (delicious) supply for the entire winter!
CANNING AND JAM-MAKING
Canned Tomato Sauce
Grilled Yellow Tomato Chutney
Chutney is a sweet and sour condiment made from fruits or vegetables cooked in vinegar with spices and sugar. This sunny version is made with a mix of grilled yellow tomatoes seasoned with a hint of paprika. This condiment can be kept in the fridge for about one week and goes beautifully with fish.
SAUCES, BUTTER AND PESTO
Grilled Yellow Tomato Chutney
Tomato Passata
Italian tomatoes are the stars of this recipe. With their thick flesh and low water and seed content, they’re ideal for making a fine purée, like a tomato coulis. Passata, its name in Italian, is a sauce that has 1,001 uses.
SAUCES, BUTTER AND PESTO
Tomato Passata
Pickled Tomatoes
Marinades come to the rescue to avoid wasting any part of your summer harvest. Pickled cucumbers, pickled beets, pickled turnips: there are a host of recipes for all these vegetables. The same logic is applied to your plants overflowing with cherry tomatoes: turn them into pickled tomatoes! This recipe is perfect to use them all and can also be adapted for larger tomatoes.
JAR MIXES AND KETCHUPS
Marinated Tomatoes
Traditional Mexican Salsa
Though its basic preparation is different, the generous texture of a salsa is reminiscent of that of homemade ketchup. Both also have the advantage of a long shelf life, as long as you use sterilized jars. You can also freeze both of them. In adding cumin, paprika and ground coriander, you get a mixture that’s just spicy enough to make everyone happy.
MEXICAN-INSPIRED CUISINE
Traditional Mexican Salsa
For advice on How to Cook Tomatoes, read this article: