Serves:

4

Description:

The best time to make this conserve is during January and February. Because this is the warmest time of the year the tomatoes are dryer and will give a much thicker conserve.

The conserve can be made any time of the year, but you will get runnier consistency.

Ingredients:

• Roma tomatoes
• Basil (wash and dry on a tea towel)
• Tomato crushing machine
• Screw top bottles or jars (which have been sterilised)

Method:

1. Wash the tomatoes, remove stem, slit in half and squeeze out the seeds. Put through the tomato crusher, when you have finished mix the tomato pulp thoroughly.
2. Prepare the bottles or jars by putting 4-5 leaves of basil in each, then pour the sauce, leave about 4 centimetres from the top, and screw tight.
3. Have a large pot ready on the stove into which bottles and jars are to be placed; slowly add cold water until jars are completely covered. Place lid on pan, bring to boil, then lower heat and simmer for 30 minutes. Remove from heat and allow bottles to cool in pot; when cold remove and store in a cool place.
4. Sauce can be used immediately or will keep for 2 to 3 years.

Recipe by: Maria Ponte

Website: www.ponte.com.au