I have enjoyed a very domestic time.
Our black Russian tomato , one single plant in fact, gave us a bumper crop of tomatoes and so I made tomato relish.
2 kilograms of tomatoes made 7 jars of relish. And it is so delicious. The recipe said to peel the tomatoes, but I found with the black Russian tomato being a heritage variety that its skin is very soft. It hasn’t been bred for transportation like tomatoes for the supermarket. So, I just cut the tomatoes up, skin and all, and when I was bottling the relish I didn’t see any skin residue at all. No one should have a long thin tomato skin caught in their throat.
Then I did a couple of hours gardening. I have gone to the nursery earlier and bought trays of cuphea in purple and white. I wanted some punch for a shady area.
1 kg ripe tomatoes
2 cups sugar
2 cups white vinegar
1 tbsp curry powder
1 tblsp cornflour
1 tblsp mustard powder
1 dessertspoon turmeric
1 teaspoon salt
- Slice onions into thin slices.
- Place onions in a large saucepan and pour vinegar over .
- Bring to the boil and boil until soft
- Add chopped and peeled tomatoes.
- Bring back to the boil and boil until tender.
- Mix dry ingredients together with enough water to make a thick paste.
- Add sugar, stirring until dissolved,
- Thicken with paste mix.
Allow to cool slightly before bottling. Keep in refrigerator, if possible, otherwise a cool place.