I man roughly following H-FW recipe.

First off a roasted tomato pasta. 2 kg Toms, shallots (red onions substitute – cut very thin), 4 garlic cloves, rosemary and thyme, 1tsp salt, 1/2tsp pepper (I am using ground Szechuan pepper corns). Roast for 1 hour at 180C. Then sieve ,the recipe says a nylon one, I only have a metal one, or puree, which I will do.

Then (per litre) add 100ml cider vinegar, 50ml lemon juice, 1 heaped tsp celery salt, 1 heaped tsp mustard powder, 1 heaped tsp ground ginger. 1/4 tsp ground cloves, 1/2tsp ground black pepper. simmer and add 100g Demerara sugar, Stir until sugar dissolved and a paste that is thick but pourable is achieved.

I reckon this might make 4-6 jam jars? We will see. I had 1.5kg of toms so maybe about 1ltr of sauce.

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