Tomato Jam

Ingredients

  • 500 gram ripe tomatoes (about 6 tomatoes)
  • 500 gram jam sugar
  • 1 thumb size piece of fresh ginger (optional)
  • 1tsp lemon juice

Method

  • Bring a pot of water to the boil, drop the tomatoes in  and leave them in until the skins split. As soon as the skin splits, fish the tomato out (I used a slotted spoon) and drop them into a bowl of cold water. The skins should be very easy to peel.
  • Slice the peeled tomatoes into medium slices.
  • Mix all the ingredients and simmer gently in a large pot until thick enough. Stir occasionally to prevent burning.
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Smashed Potatoes

This is another one of my family favourites that was inspired and born in Pinterest. I can spend absolute days just pinning and searching and repinning and just while away my life. It is my go to for inspiration and to find recipes. This recipe comes via Pinterest from the Pioneer Woman.

Ingredients

  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste (I used Sea Salt flakes)
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) To Taste

Method

  • Preheat your oven to 450ºF/230ºC.
  • Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
  • On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
  • With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
  • Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
  • Bake in a the oven for 20-25 minutes until golden brown.

Tomato and Chilli Chutney

A great love in South African food is chutney. We especially love home made chutneys, and of course tomato chutney is a great grown up alternative to tomato ketchup.

Ingredients

  • 1,2 kg tomatoes
  • 2 medium onions, thinly sliced
  • 3 medium chillies, thinly sliced
  • 250 g sultanas
  • 250 g brown sugar
  • 250 ml white vinegar
  • 15 ml dry mustard powder
  • 15 ml ground ginger
  • 15 ml salt
  • 1 ml cayenne pepper

Method

Cooking the Chutney

  • Bring a pot of water to the boil, drop the tomatoes in  and leave them in until the skins split. As soon as the skin splits, fish the tomato out (I used a slotted spoon) and drop them into a bowl of cold water. The skins should be very easy to peel.
  • Slice the peeled tomatoes into medium slices.
  •  Mix all the ingredients and simmer gently in a large pot until thick enough. Stir occasionally to prevent burning.

Sterilising the Jars

(From Asian online recipes)

  • Wash the jars in warm soapy water, then put them in a pan of boiling water for 10 minutes.
  • You can also sterilize jars in the microwave: half fill them with cold water, then heat them on High for about 3 minutes or until the water boils.
  • Whichever method you use, then put the jars upside-down in an oven preheated to 140 degrees C and leave them to dry for 10 minutes.
  • The jars must be clean, dry and warm when the hot chutney is added. As soon as you have filled the jar, cover the chutney with a waxed disc and seal with a glass, plastic or plastic-coated lid.
  • Do not use bare metal as the vinegar in the chutney would corrode it.

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