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:
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!!!
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.
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