Two Saturdays ago at our market, Murray of Heirloom Organix gave me a large bag of plums from their orchard and Dragon gave me some cooking tomatoes. I’d already done my fruit and vege shopping so we ended up with too much for us to get through. Our daughter Emma suggested I make sauce. We came up with the following recipe which is a mix of plum and tomato. Make it is spicy as you like. As it is, it has a little kick but definitely is on the mild side.
- 1.7 kg plums, halved and stoned
- 800g ripe tomatoes, cored and roughly chopped
- 400g onions, peeled and roughly chopped
- 10-12 cloves garlic, peeled and roughly chopped
- ½ cup water
- 4-5cms piece of fresh ginger, grated
- 1½ cups brown sugar
- 1 cup cider vinegar
- 2 tsp ground ginger
- 2 tsp ground coriander
- 1 tsp ground allspice
- 1tsp ground cloves
- 1 tsp cayenne pepper
- 1 tbsp sea salt
Put the plums, tomatoes, water, fresh ginger, onions and garlic in a large pot. Bring to the boil and simmer for 30 minutes.
Take off the heat. Cool a little then blend and push the mix through a sieve. You’ll probably have to do this in batches. Discard the pulp that is left in the sieve.
Return the blended plums and tomatoes etc to the pot and add the rest of the ingredients.
Bring to the boil and simmer with the lid off until the mixture reaches a sauce like consistency. This will take about 1-1½ hours. Watch it and stir occasionally otherwise it may stick on the bottom of the pot.
Cool a little and pour into sterilised bottles.
This is great with usual BBQ food but also try it with Chinese style crispy skinned duck.