We have had such a wonderful crop of tomatoes this season so far, my kitchen windowsill is packed with ripening tomatoes and there are still plenty growing in the veggie patch. Today we made our first batch of tomato relish that is about to go into the freezer. I feel a tremendous amount of gratitude to be able to walk out into our veggie garden, pick our homegrown produce and prepare it for a meal. I love that we are reaching a new level of self-sufficiency, it makes my heart smile…
1 basket, full of ripe tomatoes.
Soak them in boiling water, let the water cool, remove the skins and gently squeeze your tomatoes so that the seeds fall out. Squeeze them over a sieve so you can save as much juice as possible. Once I left the seeds in, and oh my goodness, they made the sauce so sour! (Live and learn:)
I slowly heated the tomatoes and added a generous amount of crushed garlic, a handfull of chopped basil leaves, salt, black pepper and some Balsamic vinegar.
I let it cook for a while and adjusted my ingredients according to taste.
Sterilised my bottling jars and added my tomato relish and popped them in the freezer.
I feel like such a farmergirl now, I just love it!
This is a great book for preserving, Putting Food By.
(A few readers have asked what camera I use, it is a Cannon Power Shot SX10IS)