The Tomato Stake

Recipes

Ingredients: 3 lb. (1.5kg) firm, ripe tomatoes, 1/2 teaspoon pepper, 1 lb. (500g) onions, 1 tablespoon dry mustard, 2 tablespoons salt, 2 tablespoons vinegar, extra, 2 cups brown malt vinegar, 2 cups sugar, 1 tablespoon curry powder Directions: Skin tomatoes, cut into cubes and place in a bowl. Peel onions, chop finely and place in a separate bowl. Sprinkle each with 1 tablespoon of salt and cover, leave overnight. Next day, drain off excess liquid and place tomatoes and onions in a saucepan; add the 2 cups vinegar. Bring to boil and boil for 5 minutes. Combine curry powder, mustard and pepper with extra vinegar and mix to a smooth paste, stir into tomato mixture. Simmer slowly uncovered, 45 minutes; add sugar and stir until sugar dissolves then simmer for a further 45 minutes. Bottle while hot and seal when cold. Makes about 4 cups

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Ingredients: 3 tablespoons olive oil, 2 onions chopped, 5 cloves garlic chopped (or 1 tablespoon of jar chopped garlic) 3 carrots finely diced, 3 ribs celery finely diced, 12 ripe large tomatoes seeded and diced (or you can use 20 small tomatoes) 1 cup dry white wine, 4 - 5 cups chicken stock, Salt and Pepper to taste, 3/4 cup cream (or evaporated skim milk) 1/4 cup parsley chopped, 3 tablespoon basil julienned Directions: Heat the oil in a large stockpot over medium-high heat. Add the onions and garlic, cook stirring occasionally, approximately 5 minutes. Add the carrots and celery and cook uncovered until the vegetables are soft and translucent, about 15 minutes more. Add the tomatoes to the pot and combine well with the vegetables. Add the white wine and enough chicken stock to make a thick soup consistency. Let simmer, uncovered 40 minutes. Season to taste with salt and pepper. Puree half the soup in a food processor and combine with the original mixture. (If you have a handblender, you can do this right in the pot, leaving some texture to the soup). If you are adding cream or evaporated skim milk, add when pureeing the soup. Reheat the soup and stir in the parsley and basil just before serving. Serve hot, warm or cold. Serves 6-8 people

Tomato Ketchup (SAUCE)

Ingredients: 1/2 teaspoon pepper, 6 lb. (3kg) firm, ripe tomatoes, pinch of cayenne, 2 medium onions, 1/4 cup lemon juice, 5 medium green apples, thinly peeled rind of 1 lemon,1 3/4 cups white vinegar,1 teaspoon whole cloves, 2 tablespoons salt, 1 teaspoon whole allspice,1 1/2 lb. (750g) sugar,1 teaspoon chopped green ginger Directions: Roughly chop the tomatoes, peel onions and unpeeled cored apples. Put in large saucepan or boiler, cover, bring slowly to the boil, reduce heat and simmer gently for 30 minutes or until apples are soft and pulpy. Allow to cool slightly, then press mixture through sieve. Return sieved mixture to saucepan and add vinegar, salt, sugar, pepper, cayenne, lemon juice and rind. Put allspice, cloves and ginger in muslin bag and add to tomato mixture. Stir over low heat until sugar has dissolved, then bring to boil; boil gently, uncovered for 1 1/4 hours. Cool; remove muslin bag and lemon rind and pour into sterilized jars or bottles; seal. Makes about 8 cups

Ingredients: 4 to 5 ripe tomatoes, 1 cup mayonnaise, 1 teaspoon Worcestershire sauce, 1 teaspoon minced chives or green onion tops, 1 teaspoon minced green pepper, 1/8 tsp. Salt, 1/16 tsp. pepper (or to taste) Directions: Peel tomatoes. I cut a cross on bottom and cut around stem cap then plunge into HOT water. Finely dice or put through sieve (about 1 1/4 cups) Fold in mayonnaise, chives, green pepper, Worcestershire sauce and seasonings. Chill thoroughly. Serves 8. Serve this with wedges of lettuce, green salad mix or with cottage cheese. YUM

Ingredients: 1 onion, tsp. Crushed garlic, 1 can crushed tomatoes (or fresh), 1 jar of tomato paste, mixed Italian herbs, mince meat (hamburger meat) for 4 people. Directions: Dice onions and fry in a little oil in a large pot, when soft add meat and brown. Once meat is browned empty into a large strainer. (This will drain off the unwanted fat) Return meat to large pot and add a good teaspoon of crushed garlic, more if you like lots of garlic. Add can of crushed tomatoes and as much or little of the jar of tomato paste to taste. Add some water for desired thickness of Bolognese sauce and add the Italian herbs as much as you like. Season to taste. Simmer for 15 minutes, let stand whilst you make the pasta, any pasta will do the job. Choose a good quality low fat cheese to sprinkle on top of the sauce once served, or to keep down the calories don't have any. This sauce will work well with lasagna as well. If you want the low fat version of lasagna as well please advise. For that sweet touch to the sauce add a teaspoon of sweet mustard pickles. A good mellow Red Wine would be a nice companion to this Bolognese. Hope you enjoy this simple but tasty Bolognese Sauce.

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