Saturday, May 21, 2011

Green Tomato Sauce

We were the grateful recipients of several loads of green tomatoes this year.  Just as well, our entire tomato yield was 3 ripe tomatoes and a balancing amount of green ones.

I keep forgetting where we get our recipes from so this will be the first in a series of posts recording what we made, where it came from and any deviations from the original recipe.  I probably should have recorded yield etc, but I didn't.

RECIPE:  Green Tomato Sauce

SOURCE:  The Australian Women's Weekly Home Library. The Book of Preserves. Australian Consolidate Press, 1990.  p. 106.

DEVIATION 1:  used our own red wine vinegar instead of brown vinegar - softer, sweeter, more complex flavour as result.

DEVIATION 2:  in second batch added a couple of sliced green chillis. 

NEXT TIME:  Add more chilli.


2 comments:

2paw said...

My friends had slightly better tomato crops, but by March the plants were heavy with large green tomatoes. My mum made green tomato chutney. Sauce is a good idea!!!

Taphophile said...

We prefer sauce to chutney. We made both last year and we're nearly through the 2010 vintage. I like the chutney, but the sauce seems more practical. The family prefers a red tomato relish, which we use a lot in casseroles and pasta sauces in place of some of the tinned tomatoes as well as a general condiment - not that we had any tomatoes this year, but there are previous vintages still in storage - we're stuffed if we don't get a decent 2012 ripe tomato crop.