It seems such a shame to waste green tomatoes when you haul out your plants in autumn so this is a great, easy way to use them up. The taste of this sauce is quite sweet and sour and really delicious on sausages, with cheese on crackers or just on it’s own on Vogel’s toast.
This recipe is based on one in the new book Preserving with Aunt Daisy which I highly recommend for anyone keen to start preserving. I changed the seasoning as it seemed rather a lot i the original recipe and took a few shortcuts!
- 3.6kg green tomatoes
- 900g apples (I used Granny Smith)
- 450g onions
- 5 cups vinegar
- 900g sugar
- 110g salt
- 1/4 tsp cayenne pepper
- 6 peppercorns, 6 whole allspice, 6 cloves - tied up in muslin
- Cut up and boil tomatoes, apples and onions and half the vinegar and other ingredients for 45 minutes.
- Strain (I just threw it all in the blender in batches until it was nice and smooth). Add remaining vinegar and boil another 45 minutes.
- Bottle into clean, hot bottles and cork when cold.