And when it comes to summer tomatoes, there’s much to celebrate! Without them, summer salads and salsas would be bland in colour and flavour, pasta would be positively plain, and basil would be a total bore. I think Pablo Neruda best summed it up in his Ode to Tomatoes, brilliantly praising the fruit for bringing inexhaustible sun to our salad bowls, and for granting us a festival of ardent colour and all-embracing freshness.
2-3kg ripe tomatoes, washed and chopped
250g Granny Smith apples, washed, peeled and sliced
250g onions, sliced
2 cloves garlic, chopped
1 chilli, chopped
1 cup white sugar
1 teaspoon cloves
1 teaspoon whole black peppercorns
1 teaspoon curry powder
2 tablespoons sea salt
600 mls white vinegar
Place all of the ingredients into a deep, heavy based saucepan. Slowly bring to the boil, lower the heat and simmer very gently for around two hours. Note, I use a simmer mat to prevent the sauce from catching in the pan. Meanwhile, sterilise your jars in the oven. If you wish, you can strain the sauce through a coarse strainer (per the original recipe), however, I quite enjoy the texture of the unstrained sauce. Ladle into hot jars and seal when cold. Store in the refrigerator. Makes about 8 cups.
* My receipt is adapted from Tomato Sauce in The Commonsense Cookery Book 1975.