This is one of those wonderful seasonal recipes – summer is coming to a close and sun ripened tomatoes are in abundance. Making and preserving your own tomato sauce is quite simple and ensures a delicious supply of sauciness throughout the year. You will need about 2.5 – 3kg of tomatoes for this recipe so best get picking or head to the farmers market to stock up. I used a variety of tomatoes, but any variety you find will work just fine.

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Based on this recipe from Strayed from the Table


Green Tomato, Mango + Chilli Sauce

What you need

around 2.5-3kg tomatoes, chopped

3 brown onions, finely diced

1 large mango, diced

5 small green peppers or 1 large capsicum, finely diced

3 cloves of garlic, crushed

2 inch piece of ginger, grated

10 basil leaves, shredded

50 grams of coconut sugar (or sugar of choice)

150ml white vinegar

10 finely diced chillies – adjust to desired spiciness (I like it hot)

2 tsp salt

I cinnamon stick

20 peppercorns

5 whole cloves

3 bay leaves

What you do 

Sterilise several large glass jars (about 2L worth, old passata jars are ideal) by placing jars and lids in an oven preheated to 100° C for 1 hour. Turn off the oven and let cool on the rack until easily handled.  Wrap the cinnamon, peppercorns, cloves and bay leaves in a piece of cheese cloth or muslin and secure with cotton string. In a large pot add all remaining ingredients, place on the stovetop and bring to the boil before lowering to a simmer. continue cooking for around 40 minutes giving the pot a stir every so often. Once the mixture is cooled slightly use a stick blender to puree half of the sauce, leaving it slightly textured. Alternatively add half the sauce mixture to a blender and puree before returning it to the pot.  Fill the sterilised jars with the sauce using a ladle and funnel. Seal while still hot, label and keep for up to 6 months.

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