TOMATO & SPAGHETTI PRESERVE
4kg tomatoes
1/2kg onions
2 Greenpeppers
4 garlic cloves
1cup fresh Basil leaves
1/2 cup fresh rosemary
1/2 bottle white vinegar
Grind all of the above together, put in a large pot and cook on a low heat for 1 hour
11/2 cup apricot jam
1/2tsp fine cloves
1/2tsp fine white pepper
1 tsp fine nutmeg
11/2 cups brown sugar
11/2 tbsp salt
1/2 tsp cayenne pepper
Mix the above in your tomato pot and cook for another 15 min. Cook your 500g spaghetti till aldenté and mix in tomato pot cook for another 10min en stir regularly
Sterilize your bottles and dish the spaghetti and tomato in, seal with a Sterilized lid and when cold wipe your bottles clean and put them in the pantry. They can keep for a year. You can leave out the spaghetti and jyst bottle the tomato sauce as well. It is wonderful in food especially pastas.
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