Tomato purée

Ingredients

• 1 x level basket tomatoes
• 3 x onions
• 6 x cloves garlic
• 2 tsp sugar
• 2 tsp salt

Method

1. Halve tomatoes, roughly chop onions & garlic
2. Bring to simmer in preserving pan for 1 hour, reduce by about ⅕
3. Use hand held food processor, whizz for 4 minutes until smooth
4. Pour into sterilised rubber-sealed, screw-topped jars

Makes approx 11 x 500ml jars.

Sterilise

1. Clean preserving pan, put dish towel in bottom of pan
2. Unscrew each jar top ¼ turn
3. Put in about 5 jars for each batch
4. Top up with warm water, so water just above top of jars
5. Use cooking thermometer to measure the temperature:
   1. 20 min to 88°C
   2. 10 min at 88°C
6. Remove jars with silicon oven glove, dry off & tighten lid

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