Kate’s classic tomato recipes
Kate Coughlan shares her great-great grandmother Elizabeth Parsons’ tomato recipes (converted from pounds and ounces, of course).
( I think this is exactly the same recipe as used by those clever Barkers of Geraldine in their Anathoth Tomato Relish. So, if you’ve run out of tomatoes (I have), you can just buy Anathoth Tomato Relish for exactly the same delicious taste.
3 kg tomatoes
500 white sugar
12 large onions
1/3 litre of malt vintage
3 tablespoon of salt
1.5 tablespoons of curry powder
3 tablespoon flour
2 teaspoon dry mustard
Core and Cut tomatoes and onions finely, add 1/2 vinegar and boil for one hour. Mix curry powder, mustard, flour and remaining vinegar, add and boil for another hour. When starting to look syrupy and slightly thickened , then bottle.
5.5 kg ripe tomatoes
1.4 kg brown sugar
75 g salt
75 g allspice ground
1 litre malt vinegar
Cut up tomatoes, removing core but don’t worry about the skins. Tie allspice in muslin bag. Place all ingredients in a pan and bring to boil then simmer for three hours stirring frequently. When cool, strain through the sieve and bottle. I use my trusty Vitamix and blitz the lot (minus the muslin of course) which gives a thicker sauce but saves a lot of time.
From Elizabeth Fry of The Cook Shop, in Christchurch. Elizabeth and her husband and sons Richard and Edward used to live along the road from me in Hataitai, Wellington. Fitting that she went on to found the amazing Cook Shop as she is a marvellous cook. Thecookshop.co.nz
3.5 kg ripe tomatoes, skinned and cored
7 onions, skinned and cut finely except for one left whole in which
the cloves are stuck
7 cloves stuck in one peeled onion
7 sprigs of parsley, stalk and all
2 tablespoon salt
2 teaspoon black pepper ground
1 oz celery salt
1 cup sugar
Boil the lot till soft, remove cloves, purée in strong blender. It can be served straight or thinned with milk. I have a note in my recipe book: “For Children, Delete the pepper, halve the salt and halve the cloves.